300 g Fusilli pasta
300 g Chicken fillets, cubed
2 Tbsp Olive Oil
2 Tbsp Seven Colours Grill Seasoning™️
½ cup Onion, finely chopped 
2 Celery sticks, finely chopped 
1 large Carrot, grated
½ cup Fresh parsley, finely chopped 
1 cup Mayonnaise 
½ cup Plain yoghurt 
1 tsp Apple cider vinegar 
½ cup Black olives (optional) 
½ cup Feta cheese (optional)
½ cup Rosa tomatoes, halved (optional)


Cook pasta according to package instructions and set aside. Place chicken in a bowl and drizzle with half the olive oil. Add Seven Colours Grill Seasoning™️. Heat remaining oil and fry onion until translucent. Add chicken and fry until browned and fully cooked. Place cooked chicken and pasta, celery, grated carrot and parsley in a bowl. Toss in mayonnaise, yoghurt and vinegar. Refrigerate until serving time. If it is to your liking, then add olives, feta and tomatoes and mix well before serving.
TIP: Chicken can be substituted with tuna.