Serves 4
Ingredients
- salt, a pinch
- short pasta, such as mezzo rigatoni, fusilli, or penne, 350g/12oz
- olive oil, 45ml/3 tbsp
- cold cooked chicken, 225g/8 oz
- small red or yellow peppers, 2, about 200g/7 oz
- spring onions, 4
- pitted green olives, 50g/2oz/0.33 cup
- mayonnaise, 45ml/3 tbsp
- Worcestershire sauce, 5ml/1 tsp
- salt and ground black pepper
- fresh basil leaves, a few, to garnish
How to:
- Two-thirds fill a large pan with water and a pinch of salt. Bring up to the boil. Add the pasta and bring back to the boil. Cook for 8-10 minutes, or according to packet instructions, until just tender (al dente). Drain and rinse. Put in the bowl. Toss with the olive oil.
- Meanwhile, cut the chicken into bitesize pieces using a knife. Remove any bones, skin or fat. Add to the bowl.
- On another board, cut the peppers in half and remove the seeds and the membranes; discard.
- Chop the peppers into bitesize pieces. Trim the spring onions and slice.
- Add, along with all the remaining ingredients to the bowl, season and mix. Garnish with basil to serve, or pack into a sealable plastic container to transport.