cassava pasta salad recipe

Gluten free chicken and pineapple salad

Prep: 15 Minutes  I Cooking time: 15-20 Minutes   I Serving 15-20 pcs

100 gr Cassava Shells pasta
1 can pineapple tidbits
1 red pepper diced
250 gr diced chicken
1 onion
1 garlic
1 green onion thinly sliced

½ cup mayonnaise
1/3 cup pineapple juice
¼ cup sour cream
1 tablespoon mustard
1 teaspoon cider vinegar
1 tablespoon honey
½ teaspoon salt
½ teaspoon black paper
pinch of cinnamon
¼ teaspoon garlic powder

Boil the water and add ½ teaspoon oil.

1. Cook Cassava Kitchen’s shells pasta until al dente. Drain and rinse with cold water, and set aside.
2. In a small bowl, whisk together all dressing ingredients until smooth and well blended. Set aside.
3. Place pasta in a large bowl, and add the pineapple, pepper, onion, garlic chopped, and green onion, mix well.
4. Combine it with dressing. Gently toss to combine.
5. Refrigerate it for 2 hours for the best serving. Enjoy it!

PRO TIP: Don’t overcook the pasta, it will be soft as it soaks up the dressing, season the salad generously.

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.