prep time
30 minutes
cook time
15 minutes

Cold Farfelle with Roasted Chicken and Orange Celery Dressing

Enjoy a cold chicken and pasta salad with a mouthwatering dressing made with Del Monte Farfalle. You can use leftover chicken for this salad recipe.


2 Cups DelMonte Farfelle
2 roasted chicken breast (You can use any flavour/spiced roasted chicken. I have made Lemon Oregano Roasted Chicken with simple marinade of Lemon juice, oregano, chilli flakes, salt, pepper and olive oil.)
1/2 Cup Red And Yellow Bell Peppers, Finely Chopped
- Lettuce (Roughly Torn) And Cucumbers, Cubed, As Required
1/2 Cup Orange Juice, Freshly Squeezed
4 Tablespoons, Extra Virgin Olive Oil
1 1/2 teaspoon, chilli flakes
1/4 Cup Celery Finely Chopped
- Juice Of One Lemon
1 Teaspoon Finely Crushed Garlic
- Salt and pepper to taste


  1. Combine all the ingredients in a blend and blend it a pulse to get mixed well. Refrigerate the dressing for 30 minutes.
  2. Cook farfalle as per the packet instructions. Cool the farfalle completely.
  3. In a bowl, add cooked farfalle, bell peppers, season with salt and pepper, prepared dressing and toss well.
  4. Slice the roasted chicken, and place it on the serving plate along with tossed farfalle and lettuce and cucumber on the side. Serve it a as cold salad platter.

Enjoy your meal!

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