Spicy Pasta Salad with Stew Chicken leg

Presented by Duncan Edwards

Spicy pasta dish with fried stewed chicken leg with lettuce & tomato salad

Ingredients

8 oz short pasta (like rotini, macaroni or elbow)

1 cup  green peas, thawed

1 medium carrot, finely diced

1/2 cup mayonnaise

1 tbsp apple cider vinegar or lemon juice

1 to 2 tsp hot sauce or 1/2 tsp cayenne pepper (adjust for spice)

1 oz of hot chili sauce or your choice of hot sauce

1/4 cup diced red onion

Salt and black pepper to taste

Instructions

Cook the pasta: Boil the pasta in a pot of salted water until tender. Drain and rinse with cold water to cool it down.

Prep the vegetables: Blanch the diced carrots and green peas in boiling water for 3 to 5 minutes so they stay tender-crisp. Drain and rinse with cold water.

Make the dressing: Whisk together the mayonnaise, vinegar, hot sauce or cayenne pepper, salt, and black pepper in a small bowl.

Combine: Put the cooled pasta, carrots, peas, and red onion into a large bowl.

Toss and chill: Pour the spicy dressing and chili over the mixture. Stir gently until everything is coated. Chill in the fridge for 30 minutes before serving. ro you can choose to serve this at room temperature