Chicken and Courgette Pasta Salad

A bowl of pasta with chicken, zucchini and green onions.

5 from 1 vote

Chicken and Courgette Pasta Salad

An excellent Summer Pasta Salad, with roasted courgette (zucchini), chicken and sweetcorn tossed in a basil pesto dressing with salty feta and a crunchy bacon topping. Great as a complete meal or a side dish, the whole family will love this pasta salad.

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Pasta Salad, Salad

Cuisine: Mediterranean

Servings: servings

Calories: 678kcal

Author: Carrie Carvalho

Equipment

large baking tray lined with baking paper or foil
Pasta Pot

Ingredients

350 grams courgettes sliced
1 large chicken breast
4 rashers streaky bacon cooked until crispy
1 198g tin sweetcorn
300 grams pasta
1 lemon
3 tbsp Pesto
2 tbsp mayonnaise or Greek yoghurt
2 tbsp red wine vinegar
2 tbsp olive oil
100 grams feta cheese
Small bunch spring onion (scallions)
½ tsp dried basil
Salt and pepper

Metric - US Measures

Instructions

Preheat the oven to 200c/400f/gas 6. Line a large baking tray with baking paper or foil.
Halve and slice the courgettes then toss with the drained corn and 1 tbsp olive oil, the dried basil and a generous sprinkle of salt and pepper. Arrange in one layer on a large lined baking tray (you can do the tossing directly on the baking tray or in a bowl).
Make a space at the side of the baking tray and lay the lemon slices. Cut the chicken lengthways to make 2 thinner cutlets and season on both sides with salt and pepper. Lay the two halves on top of the lemon slices and drizzle with a tbsp olive oil plus the juice from the remaining lemon half.
Pop in the oven and bake for 20-25 minutes. Flip the chicken halfway through and give the veggies a toss. You can cook the bacon in the oven on a separate tray for 20 to 25 minutes till crispy, or use your preferred method.
Meanwhile, cook and drain the pasta, running under cold water to stop the cooking process.
Make the dressing by adding the pesto, mayo (or yoghurt) and vinegar to a large bowl and mixing together.
Slice the spring onions and chives, chop or crumble the feta and crispy bacon.
When the chicken is cooked through and the courgette and corn are just beginning to brown, remove from the oven and allow to cool slightly.
Cut the chicken into small, bite-sized pieces, then add to the dressing along with the pasta, courgettes, corn, feta cheese, chives and spring onion. Toss everything together then sprinkle over the crispy bacon bits to serve.

Nutrition