Spicy Piri Piri Chicken Pasta Salad
Prefix 505 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 152 kcal | 8% |
| Fat | 7.3 g | 10% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 15.0 g | 6% |
| of which sugars | 2.6 g | 3% |
| Fibre | 0.90 g | — |
| Protein | 6.5 g | 13% |
| Salt | 0.43 g | 7% |
Open Food Facts, ODbL, record updated 23 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Pasta (32%) [Water, Durum Wheat Semolina, Rapeseed Oil], Mayonnaise [Water, Rapeseed Oil, Cornflour, Sugar, Spirit Vinegar, White Wine Vinegar, Pasteurised Whole Egg, Salt, Mustard Powder], Cooked Piri Piri Chicken (17%) [Chicken Breast (89%), Sugar, Paprika, Garlic Powder, Cornflour, Chilli Powder, Salt, Green Bell Peppers, Dextrose, Coriander Powder, Onion Powder, Dried Parsley, Dried Oregano, Colour (Paprika Extract), Red Pepper Powder, Cumin, Flavouring], Water, Tomatoes (6%), Red Onions (2%), Red Chilli Purée, Parsley, Tomato Purée, Spirit Vinegar, Coriander, Rapeseed Oil, Concentrated Lemon Juice, Sugar, Cayenne Pepper, Garlic Purée, Salt, Cumin Powder, Stabilisers (Guar Gum, Xanthan Gum), Preservative (Potassium Sorbate), Colour (Paprika Extract), Coriander Powder.
- E160cPaprika extractColour
- E202Potassium sorbatePreservative
- E412Guar gumEmulsifier · Stabiliser · Thickener
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pasta salad with meat”: 4.27 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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