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Pesto, Chicken and Mozzarella Pasta Salad

Pesto, Chicken and Mozzarella Pasta Salad

Serves 2 | with Baby Plum Tomatoes, Rocket and Pumpkin Seeds
4.0(12)
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Calories
: 
829 kcal
Protein
: 
47g 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

1 ball(s)

Mozzarella

(Contains: Milk)

64 grams

Pesto

(Contains: Milk)

40 grams

Wild Rocket

15 grams

Pumpkin Seeds

Not included in your delivery

1 tbsp

Olive Oil

Energy (kJ)3467 kJ
Energy (kcal)829 kcal
Fat36.3 g
of which saturates12.5 g
Carbohydrate69.9 g
of which sugars5.6 g
Dietary Fibre4.7 g
Protein47 g
Salt2.3 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Colander
•Large Saucepan
•Large Bowl

Instructions

PDF
Boil the Rigatoni
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.

Prep the Pasta Salad Fillings
2

a) While the pasta boils, chop the cooked chicken slices into bite sized pieces.

b) Halve the baby plum tomatoes.

c) Drain and tear the mozzarella.

d) Add the chicken, mozzarella and tomatoes to a large bowl and season with salt and pepper.

Finish and Serve
3

a) Add the 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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