Easy Pasta Salad
This pasta salad is dead easy and many other ingredients can
be added or substituted at will. You could easily use
cooked peas and corn, lightly steamed green beans, green
capsicum, grated carrot, even drained crushed pineapple.
I
haven't been specific regarding the amount of mayonnaise to
use. I've done this deliberately. You need to add mayo just till there is sufficient
for your taste. Try to use as little as possible
because it simply isn't healthy for you. Try using
just enough to coat everything lightly.
In the version photographed below I
have used cold roast pork, halved baby tomatoes, carrot and
diced cucumber.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
300 gm (about 12 oz) dried pasta - shells would be a good
choice
1/2 large red capsicum, chopped finely
3 sticks celery, chopped finely
2 tablespoons red onion, chopped finely
Salt and pepper to taste
Mayonnaise as required. See note above.
Method:
Cook pasta according to directions on packet. Drain
cooked pasta, add remainder of ingredients and stir well.
Serves 4
Notes:
Any left over pasta salad can be
heated the next day and with the addition of grated cheese
you have an excellent addition to a hot meal.
Food Facts:
Capsicums are from the nightshade family. They originated
in Central and South America. They come in an amazing array of
colours from bright red, yellows, oranges, purples and greens.
Capsicums can be eaten in their raw form or they can be cooked.
They range from very mild spiciness to extremely hot! Most
species of capsicums contain capsaicin which is the chemical that
causes the hot burning sensation when they are eaten. they are good
sources of vitamin C.
Celery was once grown primarily for
medicinal reasons, particularly by the Chinese. It has
been prominent in Northern European cuisine since the 16th
century. It is said that it takes more calories to eat and
digest celery than there is in the celery. It is related to
carrots, parsley and parsnips. Celery is high in
vitamin C and potassium.
