BARILLA PENNE RIGATE

PASTA SALAD WITH GRILLED CHICKEN, CORN & OLIVES

Classic Blue Box Penne Rigate Pasta

Made with

Barilla Penne Rigate

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Prep
Cook
Skill
Beginner


673.73
Calories
24.15g
Total Fat
24.57g
Protein
61.53g
Total Carbohydrates

Ingredients 2 Number of Servings

Ingredients for 2 people

  • 160g Barilla Penne
  • 30g pitted olives
  • 100g grilled chicken breast, cut in cubes
  • 40g corn kernels
  • 50g celery, thinly sliced
  • 20g orange peel, thinly sliced
  • 30g Extra Virgin Olive Oil 
  • Juice of half a lemon
  • Rock salt, for pasta water
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Instructions

  • COOK THE PASTA

    Bring a large pot of salted water to the boil. Add the Penne and cook according to pack instructions. When cooked al dente, drain and drizzle olive oil over the pasta. Allow it to cool until room temperature.
  • COMBINE

    Once the pasta is at room temperature, add the chicken, corn, olives, orange peel and celery.
  • SEASON AND SERVE

    Mix well and season with salt, pepper, olive oil and lemon juice.
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