Easy Chicken and Pasta Salad

A tasty and quick-to-make lunch or light dinner, packed with flavour and very satisfying. Perfect for when you're running short on time.
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  • Serves 4
  • 8 Ingredients
  • 10 Minutes Prep
  • 10 Minutes Cook
  • Easy
Nutrition per serve
  • Energy 1720 kJ
  • Fat (total) 22g
  • - Saturated Fat 5g
  • Carbohydrate (total) 32g
  • Fibre 6g
  • Sodium 55mg


1 cup small shell pasta

1 tablespoon olive oil

1 cup cooked chicken pieces, diced and skin removed (around 200g)

250g cherry tomatoes, halved (1 punnet/8oz)

1 avocado, diced

2 tablespoons chopped sun-dried tomato (60g/2oz)

1/3 cup chopped parsley

Juice of 1 lemon


  1. Bring a large saucepan of water to the boil and cook pasta for 8 minutes, until tender. Drain and rinse under cold water. Place in a large bowl, add olive oil and toss well.
  2. Add chicken, tomatoes, avocado, sun-dried tomatoes and parsley to pasta and combine. Drizzle over lemon juice. Toss lightly and serve in a bowl.

Dietitian Notes / Recipe Tips

This recipe is even faster to make should you have leftover cooked pasta in your fridge.

Why not try varying the non-starchy vegetable you add to the recipe depending on what is sitting in your crisper also – this not only reduces your food waste but makes this simple recipe constantly new and exciting.

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Provider Acknowledgement

Recipe and image kindly provided by Catherine Saxelby; Accredited Nutritionist, Dietitian and blogger for busy women who want to eat right and stay lean. Catherine is the author of “Catherine Saxelby’s Food and Nutrition Companion”. Visit www.foodwatch.com.au or follow Catherine on Twitter at @Foodwatch. http://foodwatch.com.au/recipes/item/easy-chicken-and-pasta-salad.html?category_id=279

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