Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
For the dressing
- 2/3 cup soured cream
- 1 lime, finely grated rind and juice
- 1/2teaspoons Cajun seasoning mix
- 250grams pasta shapes, such as twists
- 1 red capsicum, cored, deseeded and halved
- 1 orange capsicum, cored, deseeded and halved
- 200grams cooked Cajun-style chicken, cut into bite-sized pieces
- 220grams can mixed chilli beans
- 1 avocado, chopped
- 1 handful fresh coriander leaves, roughly chopped
Method
Step 1 of 4
Cook the pasta in lightly salted boiling water for about 10 minutes until just tender. Drain, rinse under cold running water and drain again.
Step 2 of 4
Meanwhile, put the capsicums under a hot grill for 8-10 minutes, turning once until softened and the skin is beginning to char. Transfer the peppers to a bowl, cover with clingfilm and leave for 5 minutes.
Step 3 of 4
Make the dressing. Mix together the soured cream, lime rind and juice and Cajun seasoning.
Step 4 of 4
Transfer the drained pasta to a large salad bowl. Add the cooked chicken, beans, avocado and coriander. Remove the skins from the peppers, roughly chop the flesh and add to the salad. Drizzle over the dressing and lightly toss together.
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