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Chicken, green bean & balsamic pasta salad
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250g pack Soli Speck & Smoked Cheese Tortelloni
150g trimmed fine green beans
4 tbsp extra virgin olive oil
2 tbsp Mazzetti Balsamic Vinegar Of Modena
130g British Cooked Chicken Lemon & Herb Pieces
1 red chicory head
150g cherry tomatoes, halved
1. Bring a large pan of water to the boil and add 1 tsp sea salt. Add the pasta and green beans and cook for 4 minutes. Drain well and place in a large serving bowl or on a large platter.
2. Whisk together the extra virgin olive oil and the balsamic vinegar with some seasoning, to make a dressing. Drizzle ½ over the pasta and green beans and toss well. Leave to cool while you prepare the other ingredients.
3. Slice or tear the chicken into bitesized pieces. Cut the end off the chicory head and separate the leaves carefully. Wash the watercress, then drain and dry well.
4. When the pasta and green beans are cool, toss in the chicken pieces, chicory, watercress and tomatoes, then pour over the remaining dressing. Gently mix together until everything is evenly coated. Serve topped with extra ground black pepper.
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