Empty My Fridge
Why I make Pasta Salad (almost) every week.
Ingredients
- Macaroni pasta · dried227 g
- Chicken227 g
- Sweet corn100 g
- Cherry tomato75 g
- Cilantro30 g
- Chili pepper30 g
- Red onion½
- Avocado½
- Yoghurt100 g
- Japanese mayonnaise20 g
- Lime1
- Salta spoonful
- Cayenne peppera spoonful
- Garlic powdera sprinkle
- MSGa sprinkle
Instructions
- Cook the pasta in boiling salted water for 3 to 4 minutes longer than the package says.
- Drain the pasta and spread it on a baking sheet to cool.
- Dice the cooked chicken into bite-sized pieces.
- Broil or grill the corn, then cut the kernels off the cob. Slice the red onion, quarter the cherry tomatoes, cube the avocado, and mince the cilantro and Hatch chiles.
- Whisk together the yogurt, mayo, lime juice, cayenne, garlic powder and MSG. Taste and adjust.
- Combine the pasta, chicken, vegetables and dressing in a large bowl until well coated. Refrigerate for at least 1 hour before serving, or overnight for best results.
Summarized from Ethan Chlebowski's video. Watch it for the details.
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OnionTomatoYoghurtRed onionChickenLimePastaSweet corn
Cook with what's in your fridge
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