Chicken Pasta Salad

Cook the pasta in a pot of lightly salted water according to the package instructions. Drain in a colander, rinse with cold water, and let it drain well. You can also use leftover pasta — just use a little more than double the amount of cooked pasta.

Halve the cherry tomatoes. Slice the red onion into thin rings and finely chop the spring onion.

Season the chicken thigh fillets with salt and pepper, then fry them in a medium-hot pan with oil or margarine for 2 minutes on each side. Finish on low heat with the lid on for 4 minutes.

Toss the cooled pasta with the chopped vegetables, rocket, and olives. Spread it out in a large wide bowl or on a big serving platter. Slice the chicken thinly and mix it into the salad or arrange it on top. Tear the mozzarella into pieces and scatter over, then sprinkle with pine nuts and finish with pea shoots and a little coarsely ground pepper.