John Myers
Pasta Salad with Buttermilk Dressing
The perfect pasta salad with buttermilk dressing recipe with a picture and simple step-by-step instructions.
- 250 g Penne
- 400 g Chicken breast fillet
- 150 g Zucchini
- 150 g Cherry tomatoes
- 2 tbsp Pine nuts
- 2 tbsp Extra virgin olive oil
- 150 g Buttermilk
- 3 tbsp Paprika pulp (Ajvar)
- 3 tbsp Salt and pepper
- 3 tbsp Basil leaves
- Rinse the chicken breast fillet, pat dry and dice. Clean the zucchini, rinse and also dice. Cherry tomatoes, rinse and cut in half or quarter, depending on size, removing the stems.
- Cook the penne al dente in plenty of boiling salted water. Drain, rinse with cold water and drain.
- Heat olive oil in a pan and fry the chicken breast fillet cubes in it. Add zucchini cubes, fry briefly and season with a little salt and pepper. Then set aside. Roast the pine nuts in a pan without fat.
- Mix the buttermilk with the paprika pulp and season with a little salt and pepper.
- Mix the penne, meat and zucchini mixture, tomatoes with the buttermilk dressing in a bowl and pour the roasted pine nuts over the top. Care with some basil leaves.
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