Crispy Pasta Caesar Salad

• 총 시간: 27 minutes

재료

Salad:

• 250 g short pasta (rigatoni, penne, or farfalle)

• 2–3 cups romaine lettuce, chopped

• ½ cucumber, diced

• 1 small red onion, thinly sliced

• handfull fresh parsley, chopped

• 100 g grated parmesan cheese (1–1¼ cups)

Chicken:

• 250 g chicken breast (≈ 1¼ cups), cut into small cubes

• 1 tbsp butter

• 1 tbsp tsp paprika

• ½ tsp oregano

• Salt & black pepper to taste

Pasta Seasoning:

• 2 tbsp olive oil

• ¼ tsp salt

• ¼ tsp black pepper

• ½ tsp garlic powder

• 1 tbsp smoked paprika

Creamy Sauce:

• 3 tbsp plain yogurt

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 4 garlic clove, grated

• 2 tbsp lemon juice

• 1 tbsp olive oil

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• 2 tbsp grated parmesan

방향

1. Cook the pasta

2. Drain and let the pasta steam dry completely.

3. Preheat the oven to 200 °C (390 °F) fan/ventilated heat.

4. Spread the pasta evenly on a baking sheet, toss the pasta with olive oil, and add the seasoning

5. Bake for 25-30 minutes until golden and crispy

6. Cut the chicken into small cubes.

7. Heat a pan with olive oil, add chicken, paprika, oregano, salt, and pepper.

8. Chop romaine lettuce, parlsey, cucumber and the red onion.

9. In a bowl, whisk together yogurt, mayonnaise, Dijon mustard, garlic, lemon juice, olive oil, salt, pepper, and parmesan until very smooth and creamy. Taste and adjust add a little more yogurt or mayo if you want it richer.

10. In a large bowl, combine chicken, lettuce, cucumber, onion, and parsley. Pour the creamy sauce over and toss gently.

11. Top with the crunchy oven-baked pasta and extra parmesan.

12. Serve immediately for maximum crunch and creaminess.