Macaroni Pasta Salad

It takes very little time to put together and easily feeds a crowd. It is best served cold, so you can prepare it ahead of time and store in the refrigerator until you’re ready to serve.

 1¾ cups elbow macaroni, cooked and drained
 1 large green bell pepper, finely chopped
 1 onion, finely chopped
 1 tomato, finely chopped
 1 (400g) can sweetcorn, drained
 ½ cup sliced black olives
 1 cup cooked and shredded chicken

For the dressing
 ½ cup mayonnaise
 ½ cup yogurt
 1 tbs lemon juice
 1 tsp cumin
 1 tsp paprika
 1 tsp dried oregano
 1½ tsp garlic powder
 Salt to taste

1. In a large mixing bowl, add the cooked macaroni, bell pepper, onion, tomato, sweetcorn, olives, and chicken. Mix well.
2. In a separate bowl, mix together the dressing ingredients.
3. Add the dressing to the pasta salad and mix well.
4. Refrigerate until ready to serve.

Serves 6 to 8.

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