Honey Mustard Pasta Salad

• total time: 2 minutes

Ingredients

One of my favourite pasta salads to prep, this will hold in the fridge for 3 days and makes ideal speedy lunches. A honey mustard yoghurt dressing is light but full of flavour. Substantial enough to also enjoy for dinner, feel free to swap the chicken out for any protein of your choosing.

You will need to serve 3

390kcal & 36g protein per portion

180g uncooked weight pasta

120g frozen peas

1 red pepper, diced

Large handful green olives, chopped

4 sundried tomatoes, diced

1 small banana shallot, finely diced (or 1/2 small red onion)

Handful of fresh basil, chopped

250g shredded chicken breast meat

For the dressing

2 heaped tbsp yoghurt

2 tsp wholegrain mustard

1 heaped tsp honey

Pinch of chilli flakes

Juice of 1/2 a lemon

Salt and pepper

Directions

Cook the pasta to packet instructions in boiling generously salted water. Add the peas for the final 2 minutes of cooking time. Once the pasta is fully cooked (you want to take it past al dente) drain and give it a quick rinse under cold water in a colander.

In a large mixing bowl add the dressing ingredients and the shallot, mix together. Season with salt and pepper. Add the rest of the salad ingredients apart from the rocket, and toss until well combined. Add the rocket and enjoy immediately or store it in an airtight container.