Corn and Cheese Pasta Salad
Cook the pasta on Sunday and three lunchboxes fill themselves.
Serves 4 25 min 15g proteinKid-friendly
veggiepastasaladlunchboxbudget
Plan it this weekWhat it costs, and where to buy it
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- Small pasta shapes · 250 g
- Tinned sweetcorn · 300 g
- Cherry tomatoes · 200 g
- Cucumber · 150 g
- Block cheese · 100 g
- Olive oil · 40 ml
- Lemons · 1 item
Ingredients
- Small pasta shapes250 g
- Tinned sweetcorn300 g
- Cherry tomatoes200 g
- Cucumber150 g
- Block cheese100 g
- Olive oil40 ml
- Lemons1 ea
Method
- Cook the pasta until just tender, drain it, and rinse under cold water until it is completely cool.
- Toss the cold pasta with the olive oil so it does not clump in the fridge.
- Drain the sweetcorn, halve the cherry tomatoes, and dice the cucumber and cheese into small cubes.
- Fold everything together with a squeeze of lemon and season well — cold food needs more salt than hot.
- Keep it in a container in the fridge and spoon a portion into the lunchbox each morning.