A signature pasta salad recipe, great as appetiser for any meal!
  • 45 mins

    Cooking Time

  • Extreme


  • 15 mins

    Prep Time

  • 6 People


  • 1 red pepper (deseeded and sliced)
  • 1 red onion (thinly sliced)
  • 3 tbsp olive oil 300 g penne or fusilli pasta
  • 4 chicken breast
  • 1/2 Knorr Chicken Stock Cube
  • 2 tbsp fresh chopped thyme and oregano
  • pinch of 1 tsp fried chilli flakes
  • 2 garlic clove (finely minced or chopped)
  • 150 g packed cherry tomatoes (cut in halves)
  • A handful of fresh rocket leaves

  1. Mix the onions and peppers with 1 tbsp olive oil and roast for 20 minutes at 200°C. (Alternatively, sauté mixture in a pan for 15-20 minutes while stirring occasionally.)

  2. Cook pasta al dente following packet instructions. Drain and put aside.

  3. Make a paste from KNORR CHICKEN CUBE, remaining olive oil, herbs, chilli and garlic. Rub the chicken all over with paste.

  4. Heat the grill or griddle pan. Barbecue or cook chicken for 5 minutes on each side. Cool the chicken so it becomes possible to handle. Slice the meat.

  5. In a bowl mix together pasta, onions and peppers, chicken, cherry tomatoes and rocket leaves. Finish with vinaigrette dressing.

  6. Serve warm or cold.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 18239.33 kcal
Protein (g) 21.82 g
Sugar (g) 4.5 g
Fat (g) 2049.46 g
Fibre (g) 1.68 g

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