Cold Pasta Salad with Chicken, Cucumber, and Dill
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Source: https://recipheon.com/en/recipes/main-dishes/cold-pasta-salad-with-chicken-cucumber-and-dill
About this recipe
Cold pasta salad with chicken, cucumber, and dill is a filling meal for hot days, tossed in a light yogurt dressing. It works well when you want a meal without heating up the kitchen, a packed lunch for work, or a make-ahead dinner; it tastes even better after chilling. Simply cook the pasta, pan-fry or boil the chicken, toss everything with the vegetables, and refrigerate it so the flavors meld.
Ingredients
Servings: 4
300 g penne or fusilli pasta
400 g chicken breast
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sweet paprika
1 large English cucumber (about 250 g)
200 g cherry tomatoes
1 small red onion
150 g canned corn, drained
2 tablespoons fresh dill, chopped
1 tablespoon chives, chopped
Dressing
200 g thick plain yogurt
2 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon lemon juice
1 small garlic clove, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cook the pasta in salted water until al dente according to the package instructions, drain, and rinse with cold water so it cools quickly.
Cut the chicken into cubes, toss with the olive oil, salt, pepper, and paprika, then cook in a well-heated skillet for 6–8 minutes, until golden and fully cooked. Set aside to cool slightly.
Meanwhile, chop the cucumber, halve the tomatoes, thinly slice the onion, and drain the corn. In a large bowl, whisk together the yogurt, mayonnaise, mustard, lemon juice, garlic, salt, and pepper.
Add the pasta, chicken, vegetables, dill, and chives to the bowl. Gently toss everything so the dressing evenly coats the ingredients.
Cover the salad and refrigerate for at least 30 minutes, so the dish is well chilled and the flavors meld.
Before serving, taste and, if needed, season with additional salt, pepper, or a few drops of lemon juice.
Estimated nutrition
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