It’s Summer and one of the most delicious, relaxing, and easy things to make for Sunday lunch is a Chilean pasta salad and pork chops. This is a super common vacation lunch in Chile. Thirty minutes and it’s ready. We share the work with my husband: I take care of the salad and he takes over the grill.
This pasta salad is super simple, and you can adjust it to your taste. If you have pesto or yogurt, you can use it instead of mayonnaise. You can add peas, chopped celery, pickles, or olives. Whatever you have at hand. In my opinion, avocado and tomato should not be missed. Enjoy!
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- 2 cups pasta, cooked
- 1 cup cherry tomatoes, halved
- 5 green onions, chopped
- 1 cup boiled corn
- 1 avocado, diced
- 2 tablespoons parsley, chopped
- 2 tablespoons mayonnaise
- salt and pepper
I always add to salads the juices released by the meat. It makes them very tasty, but remember to mention this to your vegetarian friends.
Disclaimer: This Pasta Salad is part of a sponsored collaboration with the National Pork Board. All opinions are 100% mine.
- Prep Time: 30 minutes
- Category: Salad
- Method: Raw
- Cuisine: Chilean
Keywords: Chilean Pasta Salad, Ensalada de fideos fría