College finished early today *cheering noise* which put me in a really good mood and also meant I was at home for lunch so I could choose whatever I fancied. I sat for a while thinking about it, and whilst the sun was streaming through my window I realised that despite it being October the weather today was still rather Summery. So to send the Summer out in style I decided I would have salad one last time; hence – cheesy pasta salad.
‘You’ve been posting a lot of recipes with cheese in lately’ – Yes, yes I have. I just love cheese so much it’s versatile and delicious.
You will need:
- Pasta (Any kind)
- Cheese (I like Cheddar and Red Leicester)
- Mayonnaise/Salad Cream
- Cherry Tomatoes
- Mixed Salad Leaves
The first thing to do when making a pasta salad is to well… uh cook the pasta! A good serving size is about a handful per person or half a handful for children. So boil the kettle and get your pasta in a saucepan, then leave it on a medium heat. Add a pinch of salt to stop it sticking to the bottom of the pan.
Whilst it’s cooking you can grate your cheese into a small bowl. Now the amount of cheese you need depends on how much pasta you have cooked so use your best judgement, it’s also up to you whether you put in more than one type of cheese or not.
Once you have grated your cheese the pasta should be done cooking, if it’s soft take it off the heat and drain using a colander. Then pour into a large bowl.
Add your cheese on top and stir in well.
Next add a few tablespoons of mayonnaise or salad cream, optionally you can include a few drops of lemon juice. Stir it all then slice the cherry tomatoes in half and add along with the mixed salad leaves and spinach. Grind some pepper on top before giving it one last mix and serving.