2tablespoonsbaby capersrinsed and drained freshly ground black pepper, to taste
Toss the chicken, sweet potato, capsicum, zucchini, asparagus, red onion, paprika, garlic and oil together in a large bowl. Spread in a single layer onto a baking paper lined oven tray and bake at 180°C for 25-30 minutes or until the chicken and vegetables are cooked. Cool for 10 minutes.
Cook the pasta until al dente, drain and let cool.
Combine the yogurt and vinegar to make a dressing.
Slice the chicken and place in a large bowl with the vegetables, risoni, parsley, capers, half the dressing and season with pepper.
Serve warm or chilled drizzled with remaining dressing.
This salad can be made using leftover roast vegetables and skinless chicken from the night before.Pro tips: When you let the pasta cool cover it with a neutral oil, this prevents the pasta from sticking.
Hey there, and welcome to my blog! I’m Robbe, A professional Belgian chef that started cooking when I was just 16 years old. I traveled around the world to learn as much as I could about cooking. After all those travels I’m eager to share every bit of passion and knowledge I have about food.