Name: Insalata di ruote e pollo (Ruote and chicken salad)
Yield: Serves 4
Cuisine: Italy
Ingredients: salt and freshly ground black pepper; 1 tbsp balsamic vinegar; 350 g/12 oz cold roast chicken, cut into strips; 2 tbsp chopped fresh parsley; 4 cornichons, sliced; ½ garlic clove, finely chopped; 300 g/10½ oz ruote or ditali; a few drops each of Tabasco and Worcestershire sauce; 5 tbsp olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is an excellent way to finish off the remains of the roasted chicken from Sunday lunch. It is also one of the best cold pasta dishes I know.

Ingredients

300 g/10½ oz ruote or ditali
5 tbsp olive oil

Europe
Italy
Main course
Lunch
Mediterranean
Pasta

Method

Cook and drain the pasta. Turn it into a large mixing bowl, toss with 2 tablespoons of the olive oil, and leave to cool.

In another bowl mix together the chicken, cornichons, parsley and garlic. Add the vinegar and the remaining oil, then add Tabasco and Worcester sauces to taste, and season with salt and pepper. Spoon the dressing over the pasta. Mix well and serve at room temperature.

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