The leftover element here works in two ways: first, make use of those small bits of pasta lingering at the bottom of the packet, and second, don’t toss out any leftover cooked pasta.
Combining different pasta shapes isn’t just practical; it also makes your dish visually appealing. After all, what delights the eye often uplifts the spirit, so why not embrace a little creativity?
If you often find random bits of pasta left in packets, don’t let them go to waste. Mixing them up works beautifully in dishes like a cheesy bake or, in this case, a fresh and simple salad.
For this recipe, I had some leftover penne rigate and farfalle (or bowties, if you prefer). I cooked them until al dente, tossed them in a little oil, and refrigerated them. The next day, I turned them into an easy pasta salad—a perfect meal for those budget-conscious January evenings.
The best part? This isn’t about following a strict recipe. Instead, adapt it to what’s in your fridge or pantry. Here’s a flexible guideline to inspire your creation:
Ingredients:
- Pasta: Leftover shapes like farfalle, spirals, penne, or macaroni
- Veggies: Crisp and fresh options like cucumber, green/red bell peppers, spring onions, chillies, small Roma tomatoes, red onion, celery
- Dressing Base: Avocado or olive oil, lemon/lime juice
- Flavor Boosters: A splash of soy sauce, a little prepared mustard, finely grated or chopped garlic and/or ginger
- Seasoning: Salt and black pepper to taste
Method:
- Prepare the Pasta: Cook until al dente, drain, toss with a little oil, and refrigerate until cool.
- Chop Ingredients: Finely dice your selected vegetables.
- Make the Dressing: In a salad bowl, combine oil, lemon/lime juice, soy sauce, and mustard. Stir in garlic, ginger, and chilli if using. Season with salt and black pepper.
- Assemble: Add the cooled pasta and chopped veggies to the bowl. Toss everything together until evenly coated.
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