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Chicken Pesto Rigatoni Pasta Salad

Chicken Pesto Rigatoni Pasta Salad

Serves 2 | with Baby Plum Tomatoes and Wild Rocket
4.5(32)
Recipe Development Team
Recipe Development TeamUpdated on March 24, 2026
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Calories
: 
684 kcal
Protein
: 
36.1g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

1 pack(s)

Cooked British Chicken Slices

125 grams

Baby Plum Tomatoes

64 grams

Pesto

(Contains: Milk)

40 grams

Wild Rocket

15 grams

Pumpkin Seeds

Not included in your delivery

1 tbsp

Olive Oil

Energy (kJ)2861 kJ
Energy (kcal)684 kcal
Fat25.4 g
of which saturates4.4 g
Carbohydrate69.1 g
of which sugars5 g
Dietary Fibre4.7 g
Protein36.1 g
Salt1.9 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Chopping Board
•Large Bowl
•Knife

Instructions

1

a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together, then set aside to cool, 5-10 mins.

2

a) Meanwhile, chop the cooked chicken slices into bite-sized pieces.

b) Halve the baby plum tomatoes.

c) Add the chicken and tomatoes to a large bowl and season with salt and pepper.

3

a) Add the fresh pesto, cooled rigatoni, rocket and olive oil (see pantry for amount) to the bowl. Toss to coat.

b) Divide between 2 serving bowls and scatter over the pumpkin seeds to finish.

Enjoy!

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