Hi Everyone
I call this pasta old school because its one of the earliest recipes I created when roaming around in the old motorhome to dog shows. Those recipes (like most of mine) were very much a case of combining what was to hand. I actually made it again yesterday and was so nostalgic. So thought it was time to add it to my blog.
Ingredients
A smoked chicken breast sliced or chopped up (preference is yours)
250-400gm of small pasta - spiral, penne or shell Ive used all of them to good effect in this dish
1 tablespoon of masterfoods moroccan spice mix
1/2 a cup of good quality mayo - I've used best foods or japanese mayo for example
1/4 cup of aioli (more if you like the flavour more then mayo
1 tablespoon of basil pesto (fresh is best but Ive used store bought no problem)
1 red capsicum diced (I often use the store bought charred red capsicums if I don't have fresh)
2 spring onions finely sliced
1 red onion finely sliced
1 avocado sliced or diced
a handful of cherry tomatos halved
Garnish
couple fo tablespoons of pinenuts roasted
1/2 cup op chopped parsley or rocket leaves
How to:
If you don't have smoked chicken you can bake a couple of chicken breasts coated in three tablespoons of the spice mix at 180 deg C for 25 minutes or until cooked. Let cool slightly and the slice or chop.
Cook the pasta until el dente I then empty into a colander and run the pasta under cold water to cool it down. Drain.
Combine all the veges ingredients in a bowl. Note I use whatever I have around (crisp raw small florets of broccoli are nice in this salad too) but I do think the capsicums and spring onions are essential.
In a separate bowl combine the spice, mayo, aioli and pesto. You can add the juice of half a lemon if you prefer a thinner dressing.
Combine all together and toss gently to combine. Taste and season as needed. I usually add the rocket in with the toss if using. If just parsley I garnish on top with the pinenuts at the end.
Enjoy with smoked meats or on its own :)
