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Kids' Chickpea and Sweetcorn Pasta Salad

Kids' Chickpea and Sweetcorn Pasta Salad

serves 2 kids
Calories
744 kcal
Protein
25g protein
Total
10 minutes
Difficulty
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Egg
  • Mustard
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

180 grams

Dried Rigatoni

(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)

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

Energy (kJ)3112 kJ
Energy (kcal)744 kcal
Fat22.7 g
of which saturates2.9 g
Carbohydrate96.3 g
of which sugars11.1 g
Dietary Fiber15.6 g
Protein25 g
Salt2.6 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 your delivered box.
Colander

Cooking steps

Cook the Pasta
1
  • Boil a large pot of salted water for the rigatoni
  • When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 10-12 mins.
  • Once cooked, drain the pasta in a colander and rinse with cold water to cool down.
  • Pop back in the pot and drizzle with oil to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Toss the Salad
2
  • Meanwhile, trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
  • Drain and rinse the sweetcorn and chickpeas in the colander.
  • Once the pasta is cooled, toss with the chickpeas, sweetcorn, cucumber and aioli.
  • Season to taste with salt and pepper
Dish Up
3
  • Divide the pasta salad between bowls. 
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