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Kids' Chickpea & Sweetcorn Pasta Salad

Kids' Chickpea & Sweetcorn Pasta Salad

serves 2 kids

Tags:
Super Quick
Veggie
Allergens:
Wheat
Egg
Mustard

The quantities provided above are averages only.

Total10 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Rigatoni

(Contains: Wheat May be present: Soya, Mustard)

1 pack(s)

Sweetcorn

1 unit(s)

Cucumber

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 pack(s)

Chickpeas

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3113 kJ
Energy (kcal)744 kcal
Fat22.7 g
of which saturates3 g
Carbohydrate96.4 g
of which sugars11.1 g
Dietary Fiber15.5 g
Protein25.1 g
Salt2.7 g
Potassium126.2 mg
Calcium14.2 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Colander

Cooking Steps

1

Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a colander and rinse with cold water to cool down the pasta. Pop back in the pot and drizzle with oil and stir through to prevent sticking.

Drain and rinse the sweet corn and chickpeas in colander too.

2

Meanwhile, trim the cucumber, then quarter lengthways. Chop widthways into small pieces.

Once the pasta is cooked toss with the chickpeas, sweetcorn, cucumber and aioli. Season to taste with salt and pepper. 

3

Divide the pasta between bowls.