300g gluten free farfalle or other pasta shape
3 tbsp mayonnaise
1 heaped tsp wholegrain mustard
1 tsp maple syrup
300g cooked chicken, torn into rough pieces
2 scallions, thinly sliced - green end only
small bunch basil, leaves roughly torn
4 tomatoes, quartered, then each chunk halved
200g green beans, sliced and blanched
Boil the gluten free pasta, then cool under running water.
Mix the mayo, mustard and maple syrup in a large bowl and loosen with a little water to make a dressing the consistency of double cream.
Add the gluten free pasta, chicken, scallions, beans basil and tomatoes, season to taste, then gently mix together.
Recipe adapted from: Good Food