Nothing Fresh Pasta Salad
Easy to make with no fresh ingredients
I never thought I would actually be writing a post like this - an almost wartime-like recipe that doesn’t include any fresh ingredients. But sadly the whole world has been turned on its head and this type of recipe will become an easy-to-make staple as the lockdown continues. But don’t be fooled into thinking it’s simply bland tinned food – oh no! It’s incredibly tasty, family-friendly and very nutritious, despite using cheap ingredients and having absolutely no fresh produce whatsoever.
As per the new government guidelines, I am now classed in the category of high-risk people who need to limit social contact to ‘essential’ only. So I am currently (very badly!) home-schooling both my kids, in my so far very difficult 3rd trimester. Needless to say, I think my recipe posting will have to stop for the foreseeable future, not because I’m not still cooking, but because I will have approximately 0.2 seconds per day to myself to even shower/brush my teeth/go to the loo, let alone spend an hour at my computer writing up a recipe!
I have been making this recipe for years, long before the prospect of food rationing became more of a reality. It is a good batch cooking option because it lasts for several days in the fridge. So I like to make a big batch for us all to enjoy (kids and adults alike) so that I am not making brand new meal after brand new meal. I am especially smug when we go camping and still get to eat really yummy food even on day 3 when everything else has started to smell somewhat of mouldy cheese. This pasta salad is delicious, filling and provides a good deal of vegan protein and micronutrients. Fresh meat and fish are going to become harder to come by, but as a pregnant person, it is still vital that I get enough protein. So making this healthy pasta salad that still provides the same amount of protein as a fillet of salmon, despite just using cheap tinned ingredients, is an absolute godsend.
One portion provides 406 calories, 25g of plant-based protein and an enormous 17g of fibre (this is over 60% of our daily goal, which might just come in handy as inactivity can sometimes lead to sluggish bowels). It also provides almost a quarter of my daily vitamin C and 37% of my iron requirements.
Nutritious Pasta Salad Ingredients
· Cooked Pasta (I used several different kinds of pasta here because I’ve already run out of it! So I used a combination of spelt, lentil and wholewheat pastas, which actually all added something different nutritionally, but under normal circumstances, just choose one type for ease!)
· Frozen Peas – no need to cook; simply defrost in a bowl of hot water for 5 minutes
· Frozen Edamame – defrosted as above
· Tinned Sweetcorn - drained
· Tinned Beans (thoroughly rinsed) – I used kidney beans, but butter beans, cannelini or black beans also work well here.
· Something Crunchy – I used some homemade pre-roasted chickpeas and pumpkin seeds – see previous post on how to make here www.thewrightfoodie.com/recipes/turmeric-roasted-chickpeas-and-pumpkin-seeds - but you can buy shop-bought ones if you can or else I like to add some ‘Love Corn’ BBQ crunchy corn.
· Optional but recommended for some extra pizzazz: Tinned hearts of palm or tinned artichoke hearts or roast red peppers from a jar if you have any lurking in your cupboards. And some black garlic cloves if you happen to have those – highly unlikely I know, but they are a staple in our house!
· I still managed to have some fresh herbs to add, but feel free to use dried herbs or leave out altogether if you don’t have. Chives and Dill work very well here, but so would basil and sage too.
· Vinaigrette – I used Lucy’s Dressings Balsamic Vinaigrette
So all that is left to say, is that I truly wish to see you all safe and healthy on the other side. I certainly will have a profound new appreciation and gratitude for normality, which I do hope I will never take for granted again. Sending love and light to everyone during these awful times.