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Wholewheat pasta, chicken and artichoke salad

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients (serves 4):


Cook the pasta in salted boiling water until al dente. Drain the artichoke hearts and chop into pieces. Pick and chop the chicken into pieces, removing any skin.

Drain the pasta, run under cold water and drain well. Mix in 1 tbsp of olive oil to stop the pasta from sticking together, and add the chicken and artichokes.

Mix the mustard with a little pepper, a pinch of salt, the vinegar and remaining oil, pour over the pasta and mix.

Refrigerate for a few hours before serving.
Advice: Preserved artichoke hearts in brine can be bought all year round.

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