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Smoked Chicken Pasta Pesto Summer Salad

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4


  • 1 smoked chicken
  • 1 small head broccoli florets
  • 1 tomato sliced into half moons
  • 1 green capsicum sliced
  • 1 red onion sliced into half rings, separated
  • 2 cups dried pasta shells
  • 12 stuffed olives, sliced leave out for fussy eaters
  • 1 small pot of Basil or Coriander pesto
  • 1/2 cup toasted sunflower seeds
  • fresh herbs roughly chopped
  • lemon juice
  • grated parmesan cheese


  1. Cook the pasta shells, or pasta spirals as per directions

  2. Steam the broccoli florets in lightly salted water for 5 minutes

  3. Strip the skin off the smoked chicken and cut into bite sized pieces

  4. Place everything into a large salad bowl. Toss through the Pesto and Sunflower seeds to finish.

  5. Sprinkle over fresh herbs (basil, marjoram, coriander, etc) and grated parmesan cheese, a good crack of rock salt and black pepper, and a squeeze of lemon juice to freshen.