Pasta salads are great, but they can get a bit boring. But not this one! This version will knock your boots off. Tender chicken, perfectly creamy Parmesan dressing with a drop of tahini, and the star of the show – golden corn grilled in a small amount of ghee that gives the salad a fantastic sweet and savoury, lightly nutty flavour. Using ready‑to‑eat meat means that you'll save plenty of time, and this decadent, protein‑packed bomb is ready in a couple of minutes.
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Nutrition (1 serving)
- 595 kcal
- 55 g carbohydrates
- 24 g fats
- 38 g protein
Per 4 portions
- 250 g pasta
- 300 g ready-to-eat chicken
- 200 g plain yoghurt
- 180 g sour cream
- 15 g tahini
- 30 g parmesan
- 1/2 lime
- 1 clove garlic
- 1 spring onion
- 1 tbsp of Italian seasoning blend
- 1 tsp dried basil
- salt
- pepper
Instructions
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Cook the pasta according to the instructions until tender. Drain and rinse it with cold water to prevent stickiness and cool it down. Set aside.
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Heat two tablespoons of ghee in a pan. Add the drained corn. Season lightly with salt and roast it over medium heat until golden and fragrant.
- In a large bowl, mix the plain yoghurt, sour cream, and tahini. Add minced garlic, grated Parmesan, the juice of half a lime, Italian seasoning, dried Basil, salt and freshly ground pepper. Mix until smooth.
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Chop the ready‑to‑eat chicken into smaller pieces and slice the spring onion thinly.
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Add cooled pasta, chicken pieces, roasted corn and spring onion into a large bowl. Pour the dressing over the salad and mix thoroughly so that all the pasta is coated.
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You can serve it immediately, but it's even better to let the salad rest in the fridge for half an hour so the flavours can combine.
