Layered Pasta Salad
INGREDIENTS
Pasta:
400g fusilli pasta, boiled until al dente
2 cups mayonnaise
½ tsp Supreme Coarse Black Pepper
Salt to taste
Chicken:
500g chicken breast cut into small pieces
2 tbsp oil
1 tbsp Supreme Garlic Powder
1 tbsp Supreme Onion Powder
Salt to taste
1 tsp Supreme Coarse Black Pepper
Coleslaw:
1 cup finely shredded white cabbage
1 cup finely sliced white onion
1 cup grated carrot
1 cup mayonnaise
1 cup salad cream
½ tsp Supreme Coarse Black Pepper
Salt to taste
150g finely grated cheddar cheese
1 ½ cups chopped cucumbers
⅔ cup finely chopped red peppers
⅔ cup finely chopped green peppers
1 cup chopped red onions
Shredded iceberg lettuce
Sliced spring onions
METHOD
Pasta:
Mix everything together and chill in the fridge.
Chicken:
Add all ingredients into a frying pan and cook over medium-high heat until all moisture has evaporated. Remove from heat and set aside to cool.
Coleslaw:
Mix everything together and chill in the fridge.
To assemble; Add a generous layer over shredded iceberg lettuce to your desired serving dish. Add half of the mixed pasta and spread evenly. Add half of the coleslaw and spread evenly. Evenly sprinkle half of the red onion, cucumber, red peppers and green peppers. Evenly distribute half of the cooked and cooked chicken. Then evenly sprinkle half of the finely grated cheese. Repeat above layers again and lastly sprinkle with spring onions. Cover and chill in the fridge for a minimum of 1 hour before serving.
