Another Pasta Salad

• When I am cooking some pasta for a meal,  I often do a bit more so I have some left to make a pasta salad the next day.
• Small shapes are the best or you can chop larger or longer pieces up.
• Try not to over cook the pasta.
• Mayonnaise or mayonnaise based dressing  are best with these salads.
• Cooked vegetables work well with pasta salads and also tinned or bottled vegetables and so this is a good store cupboard dish.

Ingredients

• 400 – 500g cold cooked pasta.
• 1 small tin of sweetcorn, drained (or frozen loose sweetcorn – cooked)
• 150g of cooked frozen peas
• 150g of cooked whole green beans – chopped.
• 1-2 tablespoons of full fat mayonnaise
• *
• Salt & ground back pepper to taste

Method

• Mix together the pasta and cooked vegetables.
• Mix in the mayonnaise.
• Season to taste.