¾ cup cooked pasta
8-10 cherry tomatoes, halved
1 cucumber, diced
150 grams arugula leaves
3 tablespoons pesto
¼ cup spring onions, chopped
¼ cup brined olives, halved
½ cup fresh mozzarella, sliced
½ cup shredded chicken
¼ cup basil, chopped
2 tablespoons chopped parsley
2 tablespoons feta cheese
1 teaspoon mixed herbs
¼ cup olive oil
Salt and pepper, to taste
Article Categories:
Salads
