Make this colourful, spicy salad the day before you serve it. Toss fusilli pasta with tomato juice, olive oil, vinegar, chilli powder and paprika, then add a mix of red and green peppers, sweetcorn, coriander, spring onions, Parmesan and chicken.
61 people made this
4.5L (8 pints) water
1 (500g) packet fusilli pasta
275ml (10 fl oz) tomato juice
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons chilli powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
50g (2 oz) freshly grated Parmesan cheese
75g (3 oz) frozen sweetcorn, cooked
handful chopped fresh coriander
1/2 bunch spring onions, chopped
1/2 red pepper, diced
1/2 green pepper, diced
1 skinless, boneless chicken breast fillet, poached and diced
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Method Prep:30min › Cook:10min › Ready in:40min
Cook pasta according to packet instructions; drain.
Stir the tomato juice, olive oil, vinegar, chilli powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.
Combine the Parmesan, sweetcorn, coriander, spring onions, red pepper, green pepper and diced chicken breast. Toss with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.