Corn and Cheese Pasta Salad
Cook the pasta on Sunday and three lunchboxes fill themselves.
Serves 4 25 min 15g proteinKid-friendly
VegetarianPastaSaladLunchboxBudget
Plan it this weekIngredients
- Small pasta shapes250 g
- Tinned sweetcorn300 g
- Cherry tomatoes200 g
- Cucumber150 g
- Block cheese100 g
- Olive oil40 ml
- Lemons1 ea
Method
- Cook the pasta until just tender, drain it, and rinse under cold water until it is completely cool.
- Toss the cold pasta with the olive oil so it does not clump in the fridge.
- Drain the sweetcorn, halve the cherry tomatoes, and dice the cucumber and cheese into small cubes.
- Fold everything together with a squeeze of lemon and season well — cold food needs more salt than hot.
- Keep it in a container in the fridge and spoon a portion into the lunchbox each morning.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
Corn and Vegan Cheese Pasta Salad
- 100 g Dairy-free cheese instead of Block cheese
Gluten-free
Corn and Cheese Gluten-Free Pasta Salad
- 250 g Gluten-free pasta instead of Small pasta shapes
Cook the gluten-free pasta to its packet time, rinse well and toss with the oil straight away, as it firms up more in the fridge.
Dairy-free
Corn and Dairy-Free Cheese Pasta Salad
- 100 g Dairy-free cheese instead of Block cheese
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Small pasta shapes · 250 g
- Tinned sweetcorn · 300 g
- Cherry tomatoes · 200 g
- Cucumber · 150 g
- Block cheese · 100 g
- Olive oil · 40 ml
- Lemons · 1 item