When the temperatures rise, we like to opt for cold foods such as fresh vegetables and fruits. But this does not mean that you should give up proteins, such as meat, and carbohydrates, such as pasta.
Prepare a cold salad, instead of classic wheat flour pasta, you can use chickpea or linseed flour pasta.
This dish is ideal if you have some leftover roast chicken from Sunday lunch or you buy it ready-made at the store.
Salad with pasta and chicken
Ingredients
- 400 grams of pasta
- 200 grams of roasted chicken
- 100 grams of frozen peas
- 50 grams of corn
- 1 fresh pepper
- 100 grams of cherry tomatoes
- a few basil leaves Cream sauce:
- 200 grams of Greek yogurt
- 75 grams of mayonnaise
- 1 tablespoon of mustard
- salt and pepper to taste Light dressing:
- 4-5 tablespoons of olive oil
- juice of 1 lemon
- salt and pepper to taste
Directions
- Cook the pasta according to the instructions on the package.
- Towards the end of cooking, add frozen peas and/or corn to the water. We can also serve canned peas and corn.
- Drain the water and let the pasta cool.
- Cut the roasted chicken into small pieces.
- Clean the pepper and cut it into small cubes. Wash the cherry tomatoes and cut them in half.
- Mix pasta, chicken and vegetables in a bowl.
- Mix the ingredients for the sauce, only add it to the pasta if desired.
- Add the dressing.
Bon Appetit!
Instead of meat, you can add pieces of feta cheese, boiled eggs, boiled beans, lentils and chickpeas, cubes of fresh or pickled cucumbers, grated carrots and cabbage... There are many options, play around.
Keep in mind that the salad will be tastier the second day, that is, when all the flavors have combined.
