Layered pasta salad

100g wholemeal pasta 

1 carrot

100g cooked sliced chicken

1 lettuce

1 tomato

¼ cucumber

2 x 15ml spoons reduced-fat dressing

Weighing scales, saucepan, chopping board, sharp knife, vegetable peeler, grater, measuring spoons, mixing spoon, colander. 

1. Bring a small saucepan of water to the boil, and add the pasta. Simmer for about 8-10 minutes (check the packet instructions).

2. While the pasta is cooking, prepare the other ingredients:

• shred the lettuce;
• slice the tomato;
• chop the cucumber into small chunks;
• peel and grate the carrot.

3. Drain the boiling hot water away from the pasta into a colander in the sink. Cool the pasta by rinsing it under a cold tap for a few moments. Drain well.

4. Place the pasta in the serving dish and stir in 1x15ml spoon of reduced-fat dressing.

5. Assemble the remaining ingredients over the pasta in layers.

6. Lastly, drizzle over the remaining dressing.

• Reduce food waste: Use up any leftover vegetables such as sweetcorn or beetroot
• Vary your protein: Add cooked chicken, grated cheese, canned tuna, slices of boiled egg, or red kidney beans.
• Focus on fibre: Use wholemeal pasta to boost the fibre content of the dish. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe.

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use an alternative source of protein such as beans or pulses. For those with a gluten allergy use a gluten free pasta.  Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves one portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?