This pasta salad makes for a delicious supper and taste better the next day as a cold salad for lunch! The delicate and musty saffron gives the dish an extra depth of flavour and is paired nicely with shredded pieces of chicken, button mushrooms and crisp runner beans.
- In a large pan of salted water, cook the Casarecce pasta according to the packets instructions. 4 minutes before the end of cooking time add the beans. Drain, toss in 1 tbsp of the olive oil, cover and set aside to keep warm.
- To make the dressing, add the vinegar, garlic and saffron to a small saucepan. Over gentle heat bring just to a simmer. Discard the garlic clove, add the cream, remove from heat immediately and set aside to cool slightly.
- In a large frying pan heat the oil and sauté the mushrooms until soft, add to the pasta along with the chicken.
- Whisk the lemon juice, mustard and olive oil into the saffron cream. Pour over the pasta. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve.
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