Chicken Pasta Salad
This recipe is from a special cousin in Manchester, England, she cooks well and loves to try out new recipes.
Ingredients
2 cups dry pasta shells (any), cook pasta as per instructions on the packet, cool in the refrigerator
1 green/yellow pepper, cut into 1inch cubes
1 cup finely sliced cabbage
1 cup seedless grapes cut into two
1 cup fresh/tinned pineapple cubes
1 cup cooked boneless chicken cut into 1inch cubes (optional)
for dressing
6 tbs low fat plain yoghurt
6 tbs salad cream
1 tsp salt (or to taste)
half tsp ground black pepper
Method
- Add all ingredients (except dressing) in a large salad bowl.
- Mix dressing ingredients in a separate bowl.
- Add the dressing to the other ingredients, mix will with a wooden spoon and transfer into a serving bowl. Chill in refrigerator for 3 hours.
Can be served on its own as it is quite filling or as an accompaniment with roasts and bbqs.
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