Description
The original salad, here's the odd thing: I really liked it husband. I did not expect. The recipe is from the magazine "the Deli."
Ingredients
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Pasta
150 g
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Mayonnaise
2 Tbsp
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Parmesan
1 Tbsp
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Basil
1 pinch
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Garlic
2 tooth
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Pine nuts
0.5 Tbsp
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Yogurt
1 Tbsp
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Chicken
200 g
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The Apium graveolens Dulce
1 piece
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Grapes
200 g
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Carrots
1 piece
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Salt
-
Black pepper
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Vinegar
1 Tbsp
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Olive oil
3 Tbsp
Cooking
To prepare the products. Scrape the carrots.
To prepare dressing: whisk vinegar with olive oil, season with salt and pepper. Chicken is cut into thin slices, Carrot - thin sticks, the celery into thin pieces. A few of the grapes to leave for decoration, the rest cut in half and remove seeds, if any.
Boil pasta according to package instructions, reducing the time for 1-2 minutes so that the pasta was al Denta. Hot transfer to a bowl and mix with 1 tbsp dressing.
Grate cheese on a fine grater, chop the garlic. Nuts crushed (I didn't have pine on hand, used almond).
In a small bowl put the mayonnaise, yogurt, Basil and Parmesan, add the garlic and nuts. All carefully mix. Salt and pepper to taste.
To the pasta add the chicken, celery, carrots and grapes.
All mix gently, taste and season with salt and pepper.
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