In the mood for a super tasty pasta salad? Then I recommend you make this one! Lots of veggie ingredients, and so simple to make. Even though you end up with a huge bowl of this salad, it disappears before you know it. It's the perfect, versatile lunch dish that you can eat at home, bring to work without having to heat it up or pack for your picnic at the beach.
Another plus... this salad tastes even better the next day!
Enjoy! 💗Helena
Ingredients:
- 200 g uncooked Fusilli pasta
- ½ grilled chicken
- 200 ml "cooking" yoghurt (mild, natural or Greek yoghurt)
- 100 ml mayonnaise
- 1 tablespoon curry powder
- 50 ml mango chutney
- 6 cocktail tomatoes, quartered
- 100 ml corn
- ½ red bell pepper, cubed
- 15 cm cucumber, cubed
- ½ red onion, chopped or sliced
- 65 g ruccola leaves or baby spinach, chopped
- 2 stalks of celery
- 1 green apple, cubed
- 50 ml parsley, chopped
- 50 ml chives, chopped (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Directions:
- Boil and drain the pasta. Let it cool down in the fridge or run it through cold water.
- Meanwhile rinse and cut the vegetables.
- Remove skin (optional) and bones from the chicken and coarsely chop it.
- Mix the yoghurt, mayonnaise, curry powder, chutney, salt and pepper in a big bowl.
- Mix the chicken, pasta, vegetables with the dressing.
- Season with additional salt, pepper, curry and chutney if you wish.
- Finally add and mix the chopped parsley, ruccola/spinach and chives.
Comments
Post a Comment