1. In a pot of boiling salted water, add pasta and cook per packet instructions. Refresh under cold running water and place into a large bowl.
  2. Place dressing ingredients into a blender jug and blitz until smooth.
  3. Coat the corn with ½ tbsp olive oil and cook in a cast iron pan until lightly charred. Cool slightly before slicing off the kernels and adding to the pasta with the shredded chicken.

  4. Finely dice cucumber and capsicums and add to the bowl.
  5. Add spring onion, olives, remaining olive oil and season with salt and pepper. Mix well.
  6. Spoon the salad into a serving bowl, drizzle with the dressing, crumble over the feta and garnish with basil and dill.
  7. Serve and enjoy with family and friends!

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