Ingredients
Serves: 8
- 500g fusilli pasta
- 275ml tomato juice
- 1½ tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1½ teaspoons chili powder
- 3/4 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 60g freshly grated Parmesan cheese
- 90g corn kernels, cooked
- handful chopped fresh coriander
- ½ bunch spring onions, chopped
- ½ red capsicum, diced
- ½ green capsicum, diced
- 1 skinless, boneless chicken breast fillet, poached and diced
Directions
Preparation:30min › Cook:10min › Extra time:10hours chilling › Ready in:10hours40min
- Cook pasta according to packet instructions; drain.
- Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.
- Combine the Parmesan, corn, coriander, spring onions, red capsicum, green capsicum and diced chicken breast. Toss with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.
