A super simple chicken pasta salad that’s perfect on a sunny day. Grilled chicken, zingy capers and a fragrant tarragon mayo dressing are tossed through Le Moulin Farfalle pasta shells. So delicious.
This recipe was made for Le Moulin as part of our collaboration.
Find more lovely pasta recipes here in my recipe archive.
500g Le Moulin Farfalle
360 g peas
250 g mange tout
1 small roast chicken
2 gem lettuces
3 tbsp capers
For the dressing:
200g mayonnaise
120g Greek yogurt
4 tbsp tarragon, chopped
2 small garlic cloves, crushed
zest + juice of 1 lemon
salt and pepper
Serves 4 – Preparation: 40 min
Cook the farfalle in salted boiling water for 2 minutes, then add the peas and mange tout and continue to cook for 5 minutes. Drain and rinse with cold water, then put everything in a bowl.
Remove the flesh from the chicken and cut it into small pieces. Cut the gem lettuce into quarters. Chop the capers.
Mix the ingredients for the vinaigrette and add it to the pasta with the chicken and the capers. Mix well and serve each portion of pasta with two wedges of gem lettuce.
