Pasta Salad with Apple Dressing (Recipe by Annabel Karmel)
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The secret of this recipe is to choose a fun-shaped pasta – I’ve found animal pasta and spaceship pasta in my local supermarket! If you don’t have a steamer, you can use steaming baskets in ordinary saucepans – just start the sweetcorn and red pepper cooking three minutes later than the broccoli and cauliflower.
Ingredients:
- 150g fun-shaped pasta
- 1 chicken breast
- 150ml chicken or vegetable stock
- 50g cauliflower
- 50g broccoli
- 1 courgette
- 50g frozen sweetcorn
- ¼ pepper, de-seeded and finely chopped
- 1 ½ tablespoons balsamic or wine vinegar
- 2 tablespoons apple juice
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 heaped tablespoon chopped spring onion or chives
Cook the pasta until tender in boiling water. Cut the chicken breast into small pieces and poach in the stock until cooked through (about 8 minutes). Meanwhile, prepare the vegetables and steam in a two-tiered steamer. Broccoli and cauliflower below, courgette, sweetcorn and red pepper on top. Steam for about 6 minutes – vegetables should still be crisp.
To prepare the dressing, whisk the vinegar together with the apple juice, oil and light seasoning, then add the spring onion or chives. Combine the cooked, drained pasta with the vegetables and chicken and toss in the dressing. Makes 4 portions.