•  400g rigatoni
•  1.2kg store-bought barbecued chicken, skin off, shredded
•  2 cloves garlic, crushed
•  250g cherry tomatoes, halved
•  1 cup basil leaves, torn
•  1 small white onion, sliced
•  125g buffalo mozzarella+, roughly torn
•  1 tablespoon finely grated lemon rind
•  sea salt and cracked black pepper
•  ¼ cup (60ml) olive oil
•  ¼ cup (60ml) red wine vinegar

  Cook pasta in a saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and rinse under cold water. Place the pasta, chicken, garlic, tomato, basil, onion, mozzarella, lemon rind, salt and pepper in a bowl.

  Place oil and vinegar in a bowl and whisk to combine. Spoon over the pasta and toss well to combine. Serves 4.
+ If you can’t find buffalo mozzarella, you can substitute with cow’s milk bocconcini, available from most supermarkets.