Summer Chicken And Corn Pasta Salad
With ingredients as fresh as these, you just know delicious flavours will follow.
Recipe by: Zainab Baqadir
Marinate the chicken in a bowl with 1 tbsp olive oil, the mayonnaise and smoked paprika. Leave for 10-15 minutes. Set a large griddle pan over a high heat and fry the chicken until cooked through. Remove from the heat and keep warm.
Cook the pasta in a pan of boiling salted water until al dente.
While the pasta cooks, gently fry the courgette, sweetcorn and tomatoes in a saucepan with 1 tbsp olive oil until the courgette is soft. Stir in the basil pesto, parsley leaves and pine nuts.
To assemble the salad, combine the pasta, courgette mixture and chicken in a large serving bowl. Break the burrata over the pasta and serve with more pesto drizzled on top and lemon wedges on the side.
American, Ditalini, Rigats, Salad