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Italian Recipes

Kids' Chickpea & Sweetcorn Pasta Salad

Kids' Chickpea & Sweetcorn Pasta Salad

serves 2 kids

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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.

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Explore Similar Recipes

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