Beaumont School Food Technology Department
Recipe title: Pasta or Rice Salad
Please bring from home:
A container (2 pint) or 40p for a foil container
250g Cooked and cooled pasta or 100g rice, cous- cous or quinoa
150g (up to) Any salad vegetables (e.g. cucumber, peppers, tomato, sweetcorn, mushrooms, onion, carrot) as a single or mixed quantity
4 Tbsp. Any oil based or low fat salad dressing (e.g. mayonnaise, salad cream, french)
100g (up to) Cooked/prepared meat (or a vegetarian equivalent) e.g. ham, fish e.g. tinned tuna or salmon, or cheese
2 tsp. (up to) Seasoning ingredients e.g. salt*, pepper*, herbs*, spices
Method
1. Prepare all of the flavouring ingredients (meat, cheese, veg) as required. Remember to wash carefully any vegetables required and use the colour coded chopping boards for cooked meat, dairy and veg as appropriate.
2. Add the pasta to the salad dressing. With a metal spoon or spatula, carefully coat one with the other.
3. Either add most of the other ingredients to the pasta mix and serve, or layer the pasta and other ingredients into your container.
4. Clean the edges of the dish with wet paper towel and garnish as desired.
