Summer calls for pasta salads. And nothing beats a good ole’ Caesar salad, really – so why not combine these two into the ultimate pasta-caesar salad hybrid? This one has a few extra touches from the creamy avocado, grilled chicken, sweet corn and crispy homemade garlic croutons. Guaranteed yummy in your tummy!
Two servings of pasta salad
○ 100g bowtie pasta ○ two chicken thighs ○ 1 crusty mini ciabatta ○ 1 head of romaine lettuce ○ 1 avocado ○ 100g corn kernels ○ 2 minced garlic cloves ○ 5 tablespoons mayonnaise or Greek yoghurt ○ 1 tablespoon white wine vinegar ○ 2 anchovy (mashed with a fork) ○ 1 tablespoon grated parmesan ○ olive oil ○ salt and pepper
Season the chicken thighs generously with salt and pepper, then grill in a grill pan over medium high heat for about 5 minutes per side until nicely charred. In the mean time, boil the pasta. Slice your ciabatta into cubes. Heat up a small frying pan with a generous amount of olive oil and one of the minced garlic cloves, then fry the bread in this – toss around frequently and fry until crisp. To make the dressing mix together the other minced garlic clove, the mayonnaise (or yoghurt), the mashed up anchovy, vinegar and parmesan. Roughly chop the romaine lettuce and cut the avocado into cubes. In a large bowl, stir together everything: the pasta, dressing, lettuce, avocado, corn and chicken. Load onto two plates and top with the croutons. Get ready for some yummy in your tummy!
Cheese and Chinese