A Fresh Australia Day Salad to Share at Home

Australia Day often brings people together around food, sunshine and simple moments. If you’re planning a BBQ, a picnic, or a relaxed day at home, this colourful salad is a light, crowd-pleasing option that travels well and feels a little bit special.

It’s also a lovely activity to make with family, friends or a Support Worker—plenty of easy steps, lots of texture, and a delicious result.

Ingredients

• 500g pasta (spirals or penne work well)
• 2 cups cooked chicken, shredded or diced (BBQ chicken is perfect)
• 1–2 ripe mangoes, diced
• 1 avocado, diced
• 1 red capsicum, diced
• 1 Lebanese cucumber, diced
• 1 cup corn kernels (canned, fresh, or thawed)
• ½ cup parsley or coriander, chopped (optional)
• Salt and pepper

Simple dressing

• ⅓ cup Greek yoghurt (or whole egg mayo)
• 1 tbsp olive oil
• 1–2 tbsp lemon or lime juice
• 1 tsp honey (optional)
• 1 tsp mild mustard (optional)

Method

1. Cook the pasta according to packet instructions. Drain, rinse with cool water, and let it cool completely.
2. Mix the dressing in a small bowl until smooth.
3. Combine the salad: In a large bowl, add cooled pasta, chicken, mango, capsicum, cucumber and corn.
4. Add avocado last so it stays chunky and fresh.
5. Toss gently with the dressing, season with salt and pepper, and chill until serving.

Easy swaps and dietary options

• No chicken? Use chickpeas or boiled eggs instead.
• Dairy-free? Use a dairy-free yoghurt, or swap to a simple olive oil + lemon dressing.
• Gluten-free? Use gluten-free pasta.
• Lower effort: Use pre-chopped salad vegetables and BBQ chicken.

Summer food safety tips

To keep everyone safe and comfortable in the heat:

• Chill the salad in the fridge until you’re ready to go.
• Transport in an esky with an ice brick.
• If it’s sitting out, serve smaller amounts and top up from the fridge/ice as needed.