Nigerian Pasta Salad
Nigerian pasta salad is a cold dish of pasta tossed in a creamy mayonnaise dressing with chicken, egg and crisp raw vegetables. The mix of textures is the appeal: firm pasta, soft egg, tender chicken, and the snap of carrot, cucumber and bell pepper. The vinegar and a little sugar or honey are optional, but they give the dressing a gentle tang and sweetness. It keeps well in the fridge, so it suits making ahead.
Instructions
Bring a pot of salted water to a boil and cook the pasta until it is still firm when you bite it. Pull it off the heat early rather than late, because overcooked pasta turns mushy once it is dressed.
Drain the pasta well and set it aside to cool.
In a large mixing bowl, stir together the mayonnaise with the vinegar and the sugar or honey, if you are using them. Season the dressing with salt and ground black pepper, tasting as you go.
Add the cooled pasta to the bowl along with the chopped eggs, bell pepper, carrot, cucumber and chicken. Toss everything until each piece is coated in the dressing.
Serve the salad right away, or cover it and keep it in the fridge until you are ready to eat.
Make it personal.
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