Chicken Pasta Salad with Dijon Vinaigrette
Ingredients
- 450 grams pasta twists (fusilli)
- 350 grams cooked chicken, diced
- 1 medium red pepper, diced
- 1 medium green pepper, diced
- 1 red onion, diced
- 1 75 g can black olives, drained, pitted, halved
- 125 grams Mozzarella cheese, grated
- 50 grams fresh parsley, chopped
- 2 tablespoons Dijon mustard
- 4 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 175 milliliters olive oil
Instructions
Cook the pasta, drain and cool in running water. In a large bowl, toss all the salad ingredients. In a small bowl, whisk all the dressing ingredients except the oil until the salt dissolves, then gradually whisk in the oil. Toss with the salad. If possible, refrigerate for 2 hours or longer to let the flavours mingle, then toss again before serving.
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