Summer braai staple pasta salad gets a flavoursome makeover in this recipe! Chicken is paired with sunny ingredients corn, yellow pepper and pineapple, and pulled together with a generous helping of Nola Original Mayonnaise. Think you’ve got a more interesting take on pasta salad? Enter the Nola Summer competition to share your recipe with us and you could win big!
Chicken and Corn Pasta Salad
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
1 cup (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 al dente, and 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.