Recipe of the month “Pasta salad with chicken and sun-dried tomatoes“

A delicious summer salad “Pasta salad with chicken and sun-dried tomatoes“

This delicious summery pasta salad dish is perfect as a main meal or as a side dish for a barbecue. It is also very suitable for lunch and offers a nice alternative to a bread-based meal. The preparation time is approximately 25 minutes. 

Thanks to all the vegetables, this dish provides you with extra fiber, which ensures you feel full for longer. It is healthy for your gut, slows down the absorption of carbohydrates from your food so your blood sugar level remains roughly the same, and fiber contributes to healthy cholesterol. The chicken and mozzarella provide the necessary protein (28 %), which is good for athletes and actually everyone. I would say, give the dish a try, and we look forward to hearing what you think of it! 

You need the ingredients for 4 people:

• pasta 300 (grams) 
• 2 courgettes (225 grams each)
• 1 bag of mozzarella balls (150 grams)
• chicken strips (300 grams)
• Salt and pepper (pinch)
• tomatoes (50 grams)
• parsley (15 grams)
• ½ jar (140 grams) dried tomatoes 
• arugula lettuce (150 grams)

* Halve the quantities indicated above if you are making the dish for fewer people. For example, 50% of everything if you are making the salad for 2 people, and 25% for 1 person. 

Salad dressing:

• 4 tbsp (10 ml per spoon) creme fraiche
• 2 tbsp (10 ml per spoon) pesto
• Salt and pepper (pinch)
• 1 tbsp (10 ml) lemon juice
• 1 tbsp (10 ml) honey
• 1 tbsp (10 ml) white wine vinegar

Preparation method for pasta salad with chicken and sun-dried tomatoes:

1. Preheat your oven to 90 degrees.
2. Cut the tomatoes into wedges and place them on a baking sheet. Sprinkle them with a little olive oil.
3. Finely chop the parsley and sprinkle over the drained dried tomatoes from the jar.
4. Then put the tomatoes with parsley in the oven for 20 minutes.
5. Mix all the ingredients for the dressing together.
6. Cook the pasta (without salt) until done according to the time indicated on the packaging.
7. Sprinkle the chicken with a pinch of salt and pepper (You can also use other herbs for this to taste.) and fry them in the pan until golden brown.
8. Slice the zucchini into thin slices or use a cheese slicer. Grill them in the pan with a little olive oil on both sides.
9. Mix the pasta with the arugula, chicken, and sun-dried tomatoes, add the mozzarella balls and zucchini, and pour the dressing over it. Then gently toss everything together.
10. Serve the salad lukewarm, but it is also perfectly fine cold!

Bon appétit!

Nutritional value per serving for 1 person:

Kilocalories per person = 341 kcal
Carbohydrates: 27.5 grams (32 EN%)
Protein: 23.5 grams (28 EN%)
Fat: 14 grams (37 EN%)

NOTE! To make it easy to log this dish into our digital food diary, we have included it in our RWIJK GYM nutrition app under “my meals” under the name
“Pasta salad with sun-dried tomatoes and chicken.