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Roasted Capsicum Pesto and Chicken Pasta Salad

Roasted Capsicum Pesto Pasta and Chicken Salad

A great alternative to traditional pesto sauce this roasted capsicum pesto sauce is perfect in this salad. Could be served as a hot meal.

Course Main Course
Keyword Roasted Capsicum Pesto Pasta and Chicken Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Author Jane Georgiades

Ingredients

  • 2 red capsicums quartered and deseeded
  • 4 tbsp walnuts
  • 1 clove garlic
  • 3 tbsp sun dried tomatoes
  • 100 g finely grated grana padano cheese or more to taste
  • 1/2 cup olive oil mild
  • 1 roasted chicken or BBQ chicken shredded, or alternatively
  • 2-3 poached chicken breasts shredded
  • 500 g cooked pasta

Instructions

  1. Preheat the oven to 200°C. Lay quartered capsicums on a baking sheet lined with baking paper and drizzle oil over them. Roast until the skins are blackened and blistered (about 20 minutes). Allow to cool. Peel off the skins.

  2. In a bowl place capsicums, sun dried tomatoes, nuts, garlic, oil and cheese. With a stick blender, blend ingredients until smooth.

  3. To the cooked and cooled pasta add the shredded chicken and pesto sauce. Stir well and then chill if serving cold or leave pasta hot and serve hot.