- 250 g farfalle pasta
- 1 small green capsicum, chop
- 250 g cherry tomatoes
- 100 g roast chicken breast or leg ham, chop coarsely
- 125 g cheese, cube
- 2 tbsps finely chopped chives or spring onions
- ¼ cup bottled French dressing
Cook pasta in a large pan of boiling, salted water until just tender. Drain.
Rinse pasta under cold tap water. Drain well. Transfer to a large bowl and set aside to cool.
Add remaining ingredients to pasta in a bowl. Season to taste.
Photo: Bauer/Alan Benson