Pasta salad with chilli crunch dressing

main dish salad summer
Total: 45 min. | Active: 45 min.
vegetarian

We always have chilli crunch oil in the fridge. This aromatic oil not only gives dishes a pleasant heat but the fried chillies, onions, garlic and spices also ensure the umami flavour and crunch. In this pasta salad, the chilli crunch is used to enhance the yoghurt dressing. As a result, this salad is sure to be the highlight of your BBQ buffet.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 portions

Beans
200 g green beans, prepared
  salted water, boiling
Pasta
250 g pasta (e.g. conchiglie rigate)
Cucumbers
150 g mini cucumbers, in slices
2 tbsp rice vinegar
½ tsp sugar
½ tsp salt
Dressing
200 g plain greek yoghurt
1  organic lime, use a little grated zest and half of juice
2 tbsp Chili crunch (see note)
½ tsp salt
a little  pepper
Salad
1 tin chickpeas (approx. 435 g), rinsed, drained
150 g baby plum tomatoes
2  spring onions incl. greens, cut into thin rings, a few greens set aside
1 bunch flat-leaf parsley, finely chopped

How it's done

Beans

Cook the beans in boiling salted water for approx. 10 mins., remove with a slotted spoon, cool immediately in ice-cold water.

Pasta

Cook the pasta in the same boiling salted water until al dente, drain, allow to cool slightly.

Cucumbers

Place the cucumbers, vinegar, sugar and salt in a bowl, leave to absorb for approx. 10 mins.

Dressing

Place the yoghurt in a large bowl along with all the other ingredients up to and including the pepper, mix well. Drain the beans, add them to the dressing along with the pasta and cucumber.

Salad

Add the chickpeas and all the remaining ingredients, mix. Sprinkle the reserved spring onion greens over the top.

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