Fresh Euro summer vibes get served up alongside this easy pasta salad. Fat tubes of rigatoni cling to a caper and parmesan sauce and are tossed with sweet cherry tomatoes, basil and spinach. This dish wanders right into picnic territory, making it perfect for your next take-a-plate beach date.
Cook pasta in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain reserving 40ml (2 tablespoons) pasta cooking water. Rinse pasta under cold water. While pasta is cooking, continue with step 2.
Season chicken skewers with ½ teaspoon salt flakes and pepper. Drizzle with 2 teaspoons oil. Heat a frypan over medium-high heat. Add chicken skewers and cook, turning, for 8 minutes or until cooked through and caramelised. Place on a plate, loosely cover with foil and set aside.
Pick basil leaves from their stems and roughly chop. Place basil, tomato paste, parmesan, capers, vinegar and remaining oil in a bowl large to fit the pasta, season with salt and pepper and mix to combine.
Halve cherry tomatoes and place in the bowl with dressing. Toss to combine.
Add pasta and reserved cooking water to dressing and toss to coat. Season to taste. Add spinach leaves and gently toss to combine.
Divide pasta salad between bowls and top with skewers to serve.