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Pantry Pasta Salad
Rating:
Created by:
QAST
Prep time
5 mins
Cook time
10 mins
Serves
15 large, 30 small.
- Naomi Blines
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Ingredients
1kgspiral or penne pasta
2x400gtinned corn
2x400gtinned black beans
310goven-roasted capsicum (optional)
4tspcoriander, dried
1packetMexican seasoning
8tbspmayo (low fat)
Method
- Cook pasta per packet instructions. Drain.
- Drain corn and black bean tins.
- Chop roasted capsicum into smaller pieces, if using.
- Mix all ingredients together, adding extra seasoning if needed.
- Portion into small or large containers, pending your clientele.
- Cool prior to serving. This recipe will last for up to 3 days.
Recipe description
This recipe has been designed so that you can still provide a pasta menu options if you have issues with the delivery of fresh ingredients as all the ingredients are shelf stable.
Variations
- If you do have access to a school veggie garden or some fresh ingredients, halved cherry tomatoes and fresh coriander could be added.
- Younger students may struggle with the texture of the roasted capsicum. Older students and staff are likely to enjoy the flavour that it adds.
- Grated cheese could also be added to this salad prior to service.
- For GF option, use GF pasta.