End-of-Summer Pasta Salad
Fresh, cosy, nutritious & totally packed full of flavour, this pasta salad is e v e r y t h i n g you need for this time of year. And if someone that doesn’t love cold pasta (I feel you), this one is really delicious reheated too.
Ingredients
Dressing
For the pasta salad
Directions
- 1
Heat 1 tbsp of olive oil over a medium heat. Fry the corn on all sides, until cooked through and charred. Remove from the pan and set aside.
- 2
In the meantime, get your pasta on to boil in salty water. Once cooked, drain and run under cold water to cool.
- 3
Season your chicken breasts. Then, in the same pan as the corn, cook them for 4 minutes each side, or until cooked through. Remove from the pan and set aside to rest.
- 4
Again, using the same pan, add in the kale. Season with salt and pepper. Fry until wilted, then take the pan off the heat.
- 5
Prepare the salad dressing by mixing together the ingredients in a small bowl or jar until emulsified.
- 6
By this time, all your components should be ready to assemble. Cut the corn away from the cobs, and dice up the chicken breasts. Then, add the cooked pasta, corn, chicken, onions, kale, parsley, feta, and salad dressing to a bowl. Mix together until combined.
