Chicken Pasta Salad with Roasted Capsicum Dressing
- Author
- Byron Bay Chili Co
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Servings
- 6 serves
- Category
- Light Meals, Main Meals
Ingredients
- 4 chicken breast fillets, poached
- 500g bowtie pasta
- 2 tablespoons olive oil
- 1/2 cup sliced black olives
- 1/2 cup thinly sliced sun-dried tomatoes
- 1/2 cup flat leaf parsley, chopped
- Salt and pepper
- 2 large cloves garlic
- 1/2 roasted red capsicum
- 3 egg yolks
- 1 cup olive oil
- 1 teaspoon salt
- 1/4 cup Byron Bay Chilli Co Red Cayenne Chilli Sauce
Directions
- Cut chicken into small bite-size pieces
- Cook pasta until just tender
- Drain well
- Combine chicken and pasta in a large bowl and drizzle with 2 tablespoons olive oil
- Let cool
- Add olives, tomatoes, parsley and gently combine
- Make roasted capsicum dressing and gently stir into pasta
- Season to taste with salt and freshly ground black pepper
- Puree garlic in a processor
- Add capsicum and process until smooth
- Add egg yolks and blend
- While the processor is running, slowly pour in olive oil through the feed tube
- When sauce becomes thickened, stop machine and add salt and chilli sauce
- Blend briefly to combine