Thursday,19 July, 2018
Current issue | Issue 1202, (19 -25 June 2014)
Thursday,19 July, 2018
Issue 1202, (19 -25 June 2014)

Ahram Weekly

Creamy vegetable chicken pasta salad

Serves 4-6


350 gm spiral pasta

1 onion (finely chopped)

2 ripe avocados (finely diced)

1 large carrot (grated)

2 celery stalks (diced)

1 yellow capsicum (julienned)

1 cup roasted chicken meat (roughly shredded)

1/4 cup dill leaves (chopped)

2 tbsp chives (chopped)



300 ml plain yoghurt

150 ml sour cream

4 tbsp Ranch dressing

2 tsp Dijon mustard

Salt + pepper


Cook pasta in a large pan of boiling salted water, until just al dente. Rinse under running tap water. Drain well, cover and allow to cool completely. Whisk together all dressing ingredients, in a very large serving bowl. Combine all other dry ingredients with drained pasta, in another container, then add to prepared dressing. Stir mixture gently, to integrate until well coated. Cover bowl with cling film and refrigerate ten minutes only before serving. Serve chilled.  

N.B.:  If salad seems a bit dry, you can add an amount of sour buttermilk (rayeb) and stir it in gently; at table.

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