200g/7oz boneless chicken, boiled and shredded
1 cup/250g/9oz farfalle pasta
1 medium tomato, cut into ½-inch cubes
1 medium carrot, cut into ½-inch cubes
½ medium green capsicum, cut into ½-inch cubes
½ medium yellow capsicum, cut into ½-inch cubes (optional)
8-10 olives, sliced into rings
4-5 garlic cloves, chopped
2 inch celery stalk, finely chopped
½ teaspoon crushed red chillies
2-3 tablespoons lemon juice
Salt to taste
2 teaspoons fresh parsley, finely chopped
Boil 3 cups of water in a deep pan. Add pasta and cook till just done (al dente). Drain and set aside to cool.
To make the dressing, combine garlic, celery, red chillies, lemon juice, salt and parsley in a bowl.
In a separate bowl, combine pasta, chicken, tomato, carrot, green and yellow capsicums and olives.
Pour the dressing over and toss to mix. Serve immediately.
Chef’s Tip: Pasta is cooked to perfection when it is ‘al dente’ – cooked but still firm to the bite.