Healthy Pasta Salad

For the pasta salad, cook the whole grain spelt pasta in salted water until al dente, strain and set aside to cool. Dice the chicken (if not already seasoned – season), and fry in a non-stick pan with a little olive oil until crispy.

Set the meat aside, as well as the pasta, and let cool. Chop the zucchini and tomatoes, season with salt and pepper, and also fry briefly with olive oil to get roasted aromas.

Mix the vegetables with the meat and let cool. In the meantime, make the dressing – simply mix olive oil, herb vinegar, a packet of salad dressing (not obligatory), mustard, agave syrup, balsamic cream and herbs & spices (Italian herbs, salt, pepper,…).

Now put the mixed salad (or arugula) in a large bowl and mix it with the pasta and the vegetable-meat mix (it should still be lukewarm).

Then pour the dressing over the salad and mix well again.

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