Sunday afternoons is when we do our grocery shopping for the week, and more often than not we will grab a roast chicken to turn into dinner. This time around we decided to turn the roast chicken into a pasta salad – the only hitch being that I could not find rocket anywhere, so I had to use spinach, making it a bit more pastaish than salad.
That said, this was delicious. Really light, yet filling enough not to have me going for seconds (therefore giving me enough for lunch the next day!) and anything with pumpkin is a winner in my book!
We might be coming to the end of summer now, but theres still plenty of time left for salad.
Ingredients (serves 6)
- 500g butternut pumpkin, peeled and seeded, thinly sliced
- 1 tablespoon olive oil
- 1 large barbecue chicken
- 600g penne pasta
- 200g roughly crumbled Greek fetta
- 75g baby rocket
- 2 tablespoons lemon juice
- 1/3 cup (80ml) olive oil, extra //
- Preheat oven to 200°C. Place pumpkin, oil, salt and cracked black pepper in a large bowl and toss to combine. Transfer to a large baking tray lined with non-stick baking paper and cook for 15-20 minutes or until tender and lightly golden. Remove and set aside.
- Meanwhile, remove the meat from the chicken (you should have around 400g meat). Cover and set aside.
- Cook the penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to pan. Add the chicken, fetta and rocket.
- Whisk together the lemon juice, extra olive oil, salt and cracked black pepper and add to the pasta, tossing to coat evenly. Transfer to a serving bowl and top with pumpkin. Serve immediately or see note below.