250g dried tri-coloured tagliatelle pasta
1 large red apple, peeled, halved, cored, thinly sliced
2 stalks celery, cut into 8cm strips
3 cups shredded barbecued chicken (see note)
1 tablespoon chopped fresh dill
1/2 cup walnuts, toasted, roughly chopped
1/2 cup macadamia nut oil
1/4 cup white wine vinegar
3/4 teaspoon caster sugar
1. Make dressing: Combine ingredients in a screw-top jar. Secure lid. Shake to combine. Season with salt and pepper.
2. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water.
3. Combine pasta, apple, celery, chicken, dill, walnuts and dressing in a large bowl. Toss gently to combine. Serve.