Smoked Paprika Chicken Pasta Salad with Garlic Lime Yoghurt

Steps

1. Boil the macaroni in salted water for as long as the packet says. Drain it, rinse under cold water so it does not stick, and leave it to drain.

   12 min

2. Rub the chicken with the smoked paprika and salt. Fry it in the hot olive oil for about 4 minutes a side, until well browned. Let it stand for a few minutes, then cut it into cubes.

   12 min

3. Press the cucumber with the flat of a knife until it cracks, then cut it on the diagonal. A smashed cucumber takes up far more dressing than a neatly sliced one.

   3 min

4. Stir the yoghurt, mayonnaise, grated garlic and lime juice together. Season with salt to taste.

   3 min

5. Put the pasta, chicken, cucumber, drained sweetcorn and chopped herbs in a large bowl. Pour over the dressing and toss until everything is coated.

   3 min

6. Plate it and spoon the crispy chilli oil over the top if you want the heat. Eat it straight away, or chill it for 30 minutes and the flavours settle further.

   2 min

Serving suggestion

Two generous bowls. Serve it cold, with the chilli oil on the table so everyone sets their own heat.

Storage

Keeps 2 days in the fridge in a closed container. The cucumber softens, so dress it on the day if you can.

Notes

Basil works in place of the coriander. This is the mayonnaise-and-lime version — the miso and cottage cheese one is Chilli Chicken Pasta Salad with Smashed Cucumber.