A refreshing, delicious, and slightly spicy salad for your summer table. Al dente pasta, spicy chicken that has a pleasant kick, and avocado that melts sweetly in every bite—all together in a colorful, aromatic, and utterly summery dish.
It’s easy, filling, and steals the show at every table. Grab a fork and get ready for a tasty escape!
Summer pasta salad
A refreshing, delicious, and slightly spicy salad for your summer table. Al dente pasta, spicy chicken that has a pleasant kick, and avocado that melts sweetly in every bite—all together in a colorful,aromatic, and utterly summery dish.
Ingredients
- 3 700-900 grams, chicken breast fillets
- 1 tsp salt
- 1 tsp garlic powder
- 2 tsp paprika
- ½ tsp pepper
- ¼ tsp cayenne pepper
- 2 Tbsp olive oil
For the salad
- 500 grams fusilli or farfalle pasta
- 500 grams cherry tomatoes, halved
- 150 grams corn
- 4 lettuce hearts
- 1 red onion, sliced
- 2 avocados, sliced
- 200 grams cheddar cheese, coarsely grated
For the dressing
- 170 grams strained yogurt
- 70 grams mayonnaise
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 2 Tbsp lemon juice
- 2 Tbsp mint leaves
- 3 Tbsp parsley leaves
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp salt
- Pumpkin seeds
Instructions
- Cut the chicken fillets horizontally in the middle to make them thinner. Place them in a bag and pound them with a mallet or rolling pin until all the pieces are about 1 cm thick.
- In a bowl, mix the salt, garlic powder, paprika, pepper, and cayenne pepper. Sprinkle the chicken fillets on both sides with the spice mixture.
- Heat a tablespoon of olive oil in a grill pan. Cook the chicken for 3-4 minutes on each side until cooked through but not dry. Leave it covered in a pan until it reaches a temperature that allows you to cut it.
- Boil the pasta in plenty of water until al dente. Rinse with plenty of cold water, drain well, and place in a large bowl.
- Make the dressing by placing all the ingredients in a small blender and blend until it becomes like a thin mayonnaise.
- Cut the chicken into strips. If there is any juice, add it to the bowl with the pasta and chicken strips. Add the cherry tomatoes, corn, lettuce, onion, grated cheese and pumpkin seeds.
- Add the dressing and mix well. Taste the salad and season with salt and pepper.
- Serve with avocado slices and sprinkle with extra grated cheese. The salad can stand for up to 1 hour before serving.
