This is another one of my favorite cold Pasta salad recipe, it’s super easy to make, and has the perfect blend of sweet, sour and savory. You can eat this flavorful and colorful its own, or serve it as a side dish. To make this salad more delicious, remember to keep it in the refrigerator for a day or two for the flavors to marinade. You can use any leftover roasted chicken you have or you can use boiled and cubed chicken, grilled chicken or bbq chicken, I used left over malai chicken tikka for this salad.
1 packet spiral or bow tie pasta (500 gms)
400- 500 gm cooked chicken cubes
1-2 large green capsicum (thinly sliced)
3-4 tomatoes (deseeded and cut in thin strips)
1 large onion (finely sliced)
½ cup SweetCorn
2 tsp salt
½ tsp garlic powder
1 tsp white sugar
1 tsp freshly ground black pepper
½ tsp red chili powder
1 tsp dried oregano
½ tsp dried basil
1 tsp dried parsley
¼ tsp celery salt
¼ cup white vinegar
½ cup olive oil
1 tbsp lemon juice
Hand full of chopped fresh coriander
1) prepare the vegetables, cook the pasta in boiling water according to packet instruction, remove from heat, rinse with cold water, drain and set aside.
2) In a small bowl mix together all the spices. Take another small bowl add in the vinegar, olive oil, lemon juice, 2 tbsp of water along with spice mix and whisk it nicely.
3) Take another bowl, add in the pasta along with chicken, veggies and chopped coriander. Pour the dressing over the pasta and mix everything well. You can taste the salad and adjust the seasoning just in case it needs more salt.
4) It’s better if you make this ahead and keep it in the refrigerator for at least 10-12 hours before serving.