Pasta salad is one of those things you can use any old stuff in. Leftover cooked chicken? Marvellous. Tuna? Equally at home. Well I'd picked up an avocado which was actually ripe (unheard of so of course it was down to 20p and 'reduced for quick sale'!) I would have loved some guacamole and maybe I'll use the other half for that but I had nothing to serve it with so a pasta salad it was. It's a great way to squeeze in fruit and vegetables which your child might not ordinarily try.
I should have made this during my week of eating 7 fruits and vegetables a day! A surprising hit with my youngster who's normally a bit of a salad dodger. Substitute the dressing for mayonnaise or a mayo / yogurt mix if you prefer.
Ingredients
90g, 3oz Wholewheat pasta (use regular if you prefer)
90g, 3oz Frozen sweetcorn
100g, 3.5oz Smoked bacon, chopped
90g, 3oz Cucumber, chopped
A handful of cherry tomatoes or baby plum tomatoes
1/2 Ripe avocado
Dressing
1 tbsp Yogurt (I used low fat)
Juice of 1/2 Lemon
2 tsp Olive oil
(Or alternatively use 2 tbsp mayonnaise mixed with 2 tbsp low fat yogurt)
Method
Cook the pasta following pack instructions, add the sweetcorn into the boiling water for the last 2 minutes.
Once cooked drain and refresh (rinse) under cold running water until cold.
Cook the bacon in a non stick pan without adding any fat until cooked and slightly browned. Allow to cool.
Mix the pasta, sweetcorn and bacon together and add chopped cucumber and tomatoes.
Mix the yogurt and lemon juice then gradually whisk in the oil. Peel and cube the avocado then toss in the dressing so it doesn't go brown. Mix the avocado and dressing in with the pasta salad and serve. Add seasoning if liked for adults.
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