Pasta salad takes a flavoursome turn with Cara’s Nola twist.
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- Serves 4
350g penne pasta
200g cooked chicken, sliced
1 can sweet corn kernels, drained
200g baby tomatoes, halved
1 yellow pepper, deseeded and diced
200g fresh or drained canned pineapple pieces
1 stalk celery, finely sliced
250ml Nola Original Mayonnaise
2 tbsp (30ml) lemon juice
1 tsp paprika
¼ cup chopped parsley or celery leaves
Cook the pasta in boiling salted water until soft but firm. Rinse well.
Add the chicken, corn, tomatoes, pepper, pineapple and celery and mix.
To make the dressing, whisk the Nola Original Mayonnaise, lemon juice and paprika together and toss through the pasta.
Garnish with the parsley or celery leaves and serve.
