Quick to prepare, this salad makes an ideal midweek dinner and won't spoil if someone is late home. Tossing the pasta with lemon juice and white wine not only adds flavour but also means that the quantity of oil can be reduced.
300g pasta shells
100g snow peas
3 tablespoons extra virgin olive oil
finely shredded rind and juice of 1 lemon
4 tablespoons dry white wine
pepper to taste
400g chicken breast fillets, cut into bite-sized chunks
2 garlic cloves, thinly sliced
200g small roma tomatoes, halved, or 3 medium roma tomatoes, each cut into 6 wedges
50g stoned black olives
1 small bunch fresh basil
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Drop the pasta into a large saucepan of boiling water. When the water returns to the boil, cook for 10–12 minutes, or according to the packet instructions, until al dente. Add the snow peas for the final minute of cooking. Drain, rinse with cold water and drain again well.
Mix 2 tablespoons of the oil with the lemon rind and juice and the wine in a large salad bowl. Season with pepper. Add the pasta and snow peas, and toss to coat with the dressing. Set aside to cool slightly.
Meanwhile, heat the remaining 1 tablespoon of oil in a large frying pan. Add the chicken and garlic, and stir-fry over high heat for 5–6 minutes or until the chicken is lightly browned and thoroughly cooked. Add to the pasta.
Scatter the tomatoes and olives over the top. Sprinkle with the basil leaves, tearing larger ones into pieces. Toss the salad together and serve while the chicken is still warm.