|200 g||pasta — wholewheat fusilli|
|1/2||cucumber — English variety, deseeded, quartered, diced|
|1||red pepper — strips|
|1||yellow pepper — strips|
|200 g||cherry tomatoes — halved|
|2||chicken breast fillets — smoked|
|2||sweetcorn — off the cob|
|cheddar cheese — grated|
|radishes — thinly sliced|
|60 ml||yoghurt — Greek|
|1 tsp||chipotle paste|
|lemon juice — fresh|
|salt and freshly ground black pepper — to taste|
To make the dressing, place all the ingredients in a bowl and whisk until well combined.
Cook the pasta according to the packet instructions. Drain thoroughly, drizzle with 1 tablespoon olive oil and set aside to cool.
Heat 1 tablespoon olive oil in a pan and flash fry the corn for several minutes. Season lightly with salt and pepper.
Divide the dressing equally between 4 large mason jars.
Layer up the salad starting with the pasta followed by the remaining salad ingredients. Finish with the radishes and micro herbs.
Seal with lids until ready to serve.