Name: Cold Pasta Salad recipe by Neha Garg at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: 2 cups fusilli pasta; 2 tsp olive oil; 2 cups broccoli florets; 7-8 cherry tomatoes; 2 skinless, boneless chicken breasts; Few mint leaves; 1/4 cup vinegar; 2 tbsp butter; 1 tbsp white flour (maida); 2 cups milk; 1/2 tsp pepper; 1/4 tsp sugar; Salt to taste

ABOUT Cold Pasta Salad RECIPE

A perfect fusion of nutrition and mouth watering salad. The surprising alfredo sauce gives it a delicious twist.

Ingredients Serving: 3

2 cups fusilli pasta
2 tsp olive oil
2 cups broccoli florets
7-8 cherry tomatoes
2 skinless, boneless chicken breasts
Few mint leaves
1/4 cup vinegar
2 tbsp butter
1 tbsp white flour (maida)
2 cups milk
1/2 tsp pepper
1/4 tsp sugar
Salt to taste

Instructions

Heat a non stick pan. Add olive oil and roast chicken breasts with salt. Cook chicken in a preheated oven for 20 minutes at 180 degree celsius (or until chicken is no longer pink in the centre).
Boil broccoli for 2-3 minutes. It should not be too soft and gently roast it with cherry tomatoes in a pan.
Boil the pasta with water, 1tsp salt and 1 tsp olive oil. Boil for about 8 minutes. The pasta should be soft yet firm to bite.
Heat 2 tbsp butter. Add white flour. Slowly add cold milk and stir it continuously. Bring to boil and add sugar. Season with pepper and salt. Alfredo sauce is ready.
Combine chicken, pasta, broccoli, vinegar and tomatoes in a large bowl. Season with salt.
Cover bowl with a plastic wrap. Refrigerate at least 1 hour before serving. Pour alfredo sauce while serving.

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