Pasta and Chicken Salad (Serves: 3-4; Preparation Time: 20 minutes)

For most of us weekends are synonymous with binging. We eat sinfully on Friday and Saturday and then are overcome with guilt by Sunday. Both Amit and I experience this so often and therefore try and compensate for all those calories we racked up carelessly with a lighter meal.

If you can relate to the feeling, here is another quick recipe that my friend Natasha shared with me. She is good with quick and easy recipes. Try this dinner idea on Sunday, especially when the last thing you want to do is to spend more than 20 minutes in the kitchen.


  • 1 & 1/2 cups Farfalle pasta (butterfly/bow shaped)
  • 1/2 cup finely chopped tomatoes
  • 1/2 cup finely chopped red and yellow bell peppers
  • 1/2 cup finely chopped cucumber
  • 3/4 cup finely chopped onion
  • 1 cup finely chopped lettuce
  • 250 grams chicken salami, cut into small strips
  • 6 table spoons garlic salad dressing (I use Remia brand)
  • Crushed pepper corn
  • 1 tsp oregano
  • Salt to taste


  • Bring 2 litres of water to a boil; add a pinch of salt and a few drops of cooking oil

  • Add pasta to the boiled water and cook for 12-14 minutes – there are lot of varieties of pasta available in the market so cooking time may vary; once cooked, drain and wash with cold water

  • In a large bowl, take the pasta and add lettuce, chopped vegetables and chicken salami; add garlic dressing  and season with salt, pepper and oregano

  • Refrigerate for 30 minutes before serving

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