Try this for a winter salad! With pasta, beans and chicken, this becomes a meal fit for a cold-weather lunch or dinner. We love the delish flavour of feta throughout
375 g small pasta shells
¼ cup olive oil
200 g green beans, trimmed, halved
400 g shredded roasted chicken breast
400 g canned butter beans, drained, rinsed
1 cup drained, semi-sundried tomatoes in oil
½ cup fresh parsley
100 g soft feta, crumbled
¼ cup apple cider vinegar
1 Tbsp Dijon mustard
2 cloves garlic, crushed
2 tsp brown sugar
- Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Transfer to a large bowl with 1 tbsp of the oil. Toss to coat.
- Meanwhile, make dressing. Combine all ingredients in a small jug with remaining oil. Add salt and pepper, to taste. Whisk well.
- Boil, steam or microwave green beans until tender. Drain.
- Add shredded chicken, green beans, butter beans, tomatoes, parsley and dressing to pasta. Toss to combine. Sprinkle with feta. Serve.