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Pasta Salad

This half term is been all about pasta salads, my favourite kind of salad, tummy filling, economical and fun to make!

I have absolutely loved seeing all the photos sent in from students making the pasta salads at home, lots of variety and sometimes getting the whole family involved.

At school, we have used fresh, cooked and store cupboard ingredients and, as always, I am so impressed with those students trying ingredients for the first time and also their willingness to use ingredients they’re not sure actually belong in a salad.

Pasta salad is one of those dishes that can use any ingredient you like; anything that needs using up in the fridge can be prepared and mixed in with cooled cooked pasta. It’s also a recipe that uses a lot of essential kitchen skills – weighing, timing, slicing, mixing, measuring, grating, simmering etc,

Some of the ingredients we’ve used this week include tuna, lemon juice, peppers, mayonnaise, red onion, carrot, Red Leicester cheese, cucumber, salad cream, fresh parsley and celery. The pasta shape we used this week was Conchiglie, which I still can’t say properly, so opt for calling it “Seashell Pasta”

I cannot tell you how much Michelle and I miss seeing all the students in school, and teaching them the important skills of Food Tech. I am really looking forward to the time when we’re all back in school teaching and learning as we should be.

Please don’t hesitate to contact me if you would like any help or advice with cooking at home with your young person, I am only too happy to help. Please send me photos and email of your cooking, I love receiving them and then setting extra challenges for our students

Take care, stay safe and have a good weekend

Kat Montagu

Food Tech Instructor