This pasta salad is easy to make and very delicious! Perfect for a warm day. Most importantly it’s completely dairy free yet still full of flavour.
Serves: 2
Ingredients
1 chicken breast, cut into thin strips
160g of pasta
200g of cherry tomatoes, cut in half
2 garlic gloves, minced
1 sweet pepper, finely chopped
1 spring onion, finely chopped
140g corn
1 tbsp olive oil (plus more for frying)
1 tbsp balsamic vinegar
2 tbsp aioli (garlic mayonnaise)
1 tsp basil
1 tsp smoked paprika
Salt and pepper
A couple handfuls of lettuce leaves per person
Directions
1. Cook the pasta according to the packet instructions and let cool slightly.
2. Cook the corn according to packet instructions and let cool slightly.
3. Meanwhile, mix the tomato halves with the crushed garlic, olive oil, balsamic vinegar and basil.
4. Lay the mixed tomato halves face up on a baking tray, lined with parchment paper and roast in an oven, preheated to 200°C for approximately 15 minutes.
5. To cook the chicken, add the strips to a hot frying pan and season with salt pepper.
6. After approximately 2-3 minutes, add the smoked paprika and mix thoroughly.
7. Cook the chicken until cooked through (approximately 5-7 minutes in total).
8. In a big bowl, mix the pasta with the aioli. Then add the tomatoes, corn, sweet pepper, spring onions and chicken. Mix until everything is coated well.
9. On a plate, add a few handfuls of lettuce leaves and then add the pasta salad mixture.
10. Serve and enjoy.
Thank you for visiting my blog. If you have any questions or comments, I would love to hear from you.
You, Me and Dairy Free 