Pasta, golden sautéed chicken, crunchy vegetables, and a creamy dressing made from tartar sauce, ketchup, and mustard create a fresh yet filling salad. This quick recipe is perfect for lunch, dinner, a picnic, on the go, or as a simple treat for guests.
Preparation is easy and the whole dish is ready in just 20 minutes. Simply cook the pasta, sauté the chicken, chop the vegetables, and combine everything with a flavorful dressing. The salad can be served immediately, or you can chill it in the fridge for a refreshing version.
What You’ll Need
For the pasta salad:
- 200 g pasta,
- 300 g chicken meat,
- 1 spring onion,
- 1 red bell pepper,
- 1 tomato,
- a little oil for sautéing,
- salt to taste,
- pepper to taste.
For the creamy dressing:
- 4 tablespoons tartar sauce,
- 2 tablespoons ketchup,
- 1 tablespoon mustard,
- 1 small onion, finely chopped.
The original recipe does not specify the exact amount of oil, salt, or pepper, so adjust these to the amount of meat and your own taste.
Step-by-Step Preparation:
1. Preparing the chicken: Cut the chicken into smaller pieces so they cook evenly in the pan. Heat a little oil in a pan, add the chicken, and sauté until golden on all sides and thoroughly cooked inside.
2. Seasoning the chicken: Season the sautéed chicken with salt and pepper to taste. Then remove it from the heat and let it cool, so it doesn’t warm up the vegetables or creamy dressing when mixed together.
3. Cooking the pasta: Cook the pasta according to the instructions on the package until al dente. Drain and let cool. This helps the pasta keep its shape and prevents it from falling apart when the dressing is added.
4. Chopping the vegetables: Clean and chop the spring onion, red bell pepper, and tomato into small pieces. Keeping the pieces a similar size makes the salad easier to mix and ensures the vegetables are evenly distributed among the pasta and chicken.
5. Making the dressing: In a separate bowl, combine the tartar sauce, ketchup, and mustard. Add the finely chopped small onion and mix everything thoroughly until you have a smooth, evenly colored dressing.
6. Combining the ingredients: In a large bowl, place the cooled pasta, sautéed chicken, spring onion, red bell pepper, and tomato. Gently but thoroughly mix so the chicken and vegetables are evenly distributed.
7. Adding the dressing: Add all the dressing to the prepared salad and mix everything again thoroughly. Make sure the pasta, chicken pieces, and chopped vegetables are all evenly coated.
8. Serving: The finished pasta salad can be served immediately as a quick lunch or dinner. If you prefer a refreshing version, let it chill in the fridge for a while before serving.
Why Let the Chicken and Pasta Cool Down
Cooled pasta holds its shape better when mixed, and the vegetables stay pleasantly crunchy. If you add hot chicken or pasta straight to the dressing, the tartar sauce may warm up and the salad won’t feel as fresh.
There’s no need to wait long. Just let both cooked parts cool while you’re chopping the vegetables and preparing the dressing.
How to Mix the Salad Properly
First, combine the pasta, chicken, and vegetables without the dressing. Only then add the prepared mixture of tartar sauce, ketchup, mustard, and onion. This method makes it easier to distribute all the ingredients evenly and prevents the dressing from settling at the bottom of the bowl.
Final Tip
The salad is great as a quick family lunch, a lighter dinner, or a practical meal for trips or picnics. Depending on how you want to serve it, you can offer it right after finishing, or let it rest in the fridge for a while and serve it well chilled.
