Light pasta salad with chicken and yogurt

Simple and classic for hot summer days. But this pasta salad is also ideal for parties and celebrations of all kinds.


250 g of colored noodles
1 chicken breast fillet
1 pc green pepper
2 tomatoes
Spice mix for roast chicken


Cut the chicken into small pieces. Salt and pepper to taste. Fry in a hot pan and set aside.

Cook the pasta in the normal way in salted water. Chop the pepper and tomato into small pieces.

Mix the sour cream and white yoghurt together thoroughly in a bowl. Add oregano and basil, salt and pepper to taste. Stir in the juice of half a lemon (possibly also add the grated lemon zest) and stir well.

Put the chopped vegetables, chicken and noodles in a large bowl and pour the sauce over them. Chill the pasta salad for at least an hour so that the taste of all the ingredients combines well.

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