This one pulls its weight. A big, satisfying cold pasta salad loaded with protein. Air-fried garlic herb chicken, chickpeas, and a generous handful of Ambry's Kimchi Jjigae Crunch Cubes crushed over the top. The cubes bring flavor and crunch where croutons would normally go, and they hold their own against a punchy vinegar dressing. Make a big batch, keep it in the fridge, and it's sorted for the week.
- Cook the conchigliette in well-salted boiling water until al dente. Drain, rinse under cold water, and toss with a drizzle of olive oil. Set aside to cool.
- Rub the chicken breasts with crushed garlic, dried herbs, a splash of olive oil, salt and pepper. Air-fry at 200°C for 18–20 minutes, flipping halfway, until cooked through. Rest for 5 minutes, then slice or shred. Allow to cool completely.
- Dice the bell peppers, cucumber, red onion, avocado, and feta. Drain the chickpeas.
- Combine the cooled pasta, chicken, all the diced vegetables, chickpeas, and feta in a large bowl. Drizzle with olive oil and your vinegar of choice. Season with salt and pepper. Toss well and taste, adjust vinegar and oil to your liking.
- Refrigerate for at least 30 minutes before serving.
- Right before serving, crush as many Ambry's Kimchi Jjigae Crunch Cubes you'd like over the top. Keep them on the surface so the crunch stays.