- 350g leftover Lilydale Whole Chicken
- 1 red capsicum
- 1 yellow capsicum
- 1 red onion
- 1-2 tablespoons of olive oil
- Salt and freshly ground black pepper, to taste
- 250g orrechiette pasta
- Semi dried tomatoes
- 2/3 cup pitted kalamata olives
- 1 cup basil, roughly chopped
- 150g feta, crumbled
- 1 cup wild rocket
- 1/2 cup parsley leaves
Dressing- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 1 garlic clove, crushed
- 2 teaspoons Dijon mustard
| - Preheat oven to 200°C. Rub capsicums and red onion with olive oil and season. Roast capsicums and onion for 40 minutes. Set aside to cool.
- Once cool, peel the onions and capsicums. Remove capsicum seeds and cut into strips. Cut the onion into fine wedges
- Boil pasta as per packet instructions. Once cooked, drain, toss with a little olive oil and allow to cool.
- In a large bowl combine the pasta, capsicum, onion, tomatoes, olives, basil, feta, rocket, parsley and leftover Lilydale Whole Chicken pieces. Set aside
Dressing- Place all ingredients in a small bowl and stir to combine
- Pour the dressing over the salad and serve
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