Leftover Pasta Salad Recipe


  • Miso dressing
    • 3 tbsp toasted sesame oil
    • 1 tbsp rice vinegar
    • 2 tbsp white miso
    • 1 tsp soy sauce or tamari
    • lime juice to taste
  • tahini dressing
    • 3 tbsp tahini
    • 1 tbsp lemon juice
    • hot water to thin it down to taste (thickens in fridge)
  • Mustard vinaigrette
    • 3 tbsp olive oil
    • 1 tbsp balsamic or red wine vinegar
    • 1 tsp dijon or wholegrain mustard
    • salt & papper to taste
  • lemon and garlic dressing
    • 1 tbsp of olive oil
    • 2 tbsp apple cider vinegar
    • juice of half a lemon
    • splash of maple syrup
    • clove of garlic crushed
    • dollop of favourite mustard - whisk all together
  • 10- 20 mins
  • Easy
  • 1 - 6 people
  • vegan-icon

No waste meals for less

I’m prone to making too much pasta in a hurry. I always guesstimate the amounts and never get it right…

So I add a little oil to the pasta just after it’s cooked to stop it sticking together and then keep what’s not eaten for a salad the next day.

If you’re keen to not waste any pasta then use 2-3 tablespoons of dried pasta per adult. Cook as per packet instructions.

Pasta salad can be anything you want and on these hot days you really want to be keeping the house cool with little oven use or hob for that matter.

I add any veg I have in the fridge not spoken for in other meals, all the tail ends and bits.

So: grated carrot, courgette or beetroot work, sliced cucumber, tomatoes, and any leaves, even beetroot tops with the stalks chopped finely can be a great crunchy and nutritious addition.

Green beans either raw or cooked are good this time of year, and any leftover roasted veg is also great the next day.

Quick cooking tip: run cooked green beans under cold water straight after cooking to keep their colour green brighter as it stops them from continuing to cook.

Olives or sundried tomatoes that are lurking at the end of a jar in the fridge pack a flavourful punch.

Finish off with a few seeds or nuts, or lentils or beans for a bit of protein and a wicked salad dressing! 

Pick from these four staff favourites and remember to whisk them well.