Chicken and Pasta Salad with Shortcut Dressing
Turning odds and ends into delicious meals is a core skill for a home cook. In this recipe, I transform the oil from sun dried tomatoes into a delicious pasta salad.
Servings: 6
Ingredients
- 500 g fusilli or pasta shape of choice
- 1 kg boneless skinless chicken breasts
- 2 zucchini
- 1 carrot
- 1 red onion
- Salt and pepper to taste
For the dressing
- 100 ml oil from sun dried tomatoes
- 100 ml vinegar or to taste
- 2 tbsp mustard
- Black pepper to taste
Instructions
- Sous vide frozen chicken breasts for 2 hours on 60C/140F.
- Wash and cut the vegetables while bringing water to a boil. Place onion slices in the bottom of a big bowl.
- Blanche carrots and zucchini until done to your liking. Remove to the bowl, on top of the onions.
- With the same water, cook pasta according to package instructions, then remove from the pan and drain well.
- In the same pan, mix the dressing ingredients together. Add pasta and vegetables, and mix to combine.
- Serve warm, or refrigerate overnight and serve chilled.