Spicy Summer Pasta Salad

    40 min

    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

    Serves: 8 

    • 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

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Cook pasta according to packet instructions; drain.
    2. 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.
    3. 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.

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