Summer Pasta Salad
This recipe is light, easy to make and healthy, perfect for a summers evening or to put in a lunchbox. This is served alongside some sweetcorn, avocado, cucumber, yellow pepper, feta and cherry tomatoes. Suitable for 10m+ due to small diced raw vegetables being a potential choking risk.
Allergens 
Gluten Free*
Milk Free
Nut Free
Wheat Free*
Servings 1
Ingredients
- 125 g Pasta approx
- 1/5 cucumber
- 1 small carrot
- 1 small red pepper
- 1 Large Dollop *Mayonnaise can sub for natural yoghurt for babies
Instructions
- Cook the pasta as per the packet instructions.125 g Pasta
- Meanwhile cut the cucumber and red pepper into small squares and grate the carrot.1/5 cucumber, 1 small red pepper, 1 small carrot
- Once the pasta is cooked and cooled down a little add the cucumber, carrots, red pepper and mayo and mix together.1 Large Dollop *Mayonnaise
Notes
Store any leftovers in the fridge and use within 2-3 days.
Top tip: Run the cooked pasta under cold running water to cool it down quickly before mixing with the cold salad ingredients!
