Pasta Salad

Ingredients

• 16 ounces elbow macaroni or twist pasta (cooked and cooled)
• 1 small cabbage, finely shredded
• 3 large carrots, grated or finely diced
• 1 cup canned sweet corn, drained
• 1 cup canned baked beans in tomato sauce
• 1 large cucumber, deseeded and diced
• 4 hard-boiled eggs, sliced or chopped
• 1 tin of corned beef or tuna (optional)
• 1 cup Heinz Salad Cream (or a mix of mayonnaise and a splash of lemon juice)
• 1 tablespoon condensed milk or honey (optional for a classic sweet touch)
• 1/4 teaspoon black pepper

Method

1. 01

   Cook the pasta in boiling salted water until soft but firm, then drain it and rinse thoroughly under cold water to stop the cooking process.

2. 02

   Prep all your fresh vegetables by finely shredding the cabbage, grating the carrots, and cubing the cucumber.

3. 03

   In a very large mixing bowl or presentation dish, begin layering your ingredients starting with a base of shredded cabbage and cooked pasta.

4. 04

   Scatter the grated carrots, diced cucumbers, sweet corn, and baked beans evenly across the layer.

5. 05

   Gently fold the optional corned beef or flaked tuna into the salad mix if you are choosing to include meat.

6. 06

   In a separate small bowl, whisk together the Heinz salad cream or mayonnaise with the black pepper and optional condensed milk until smooth.

7. 07

   Pour the creamy dressing over the salad ingredients and toss everything together very gently so you do not mash the vegetables.

8. 08

   Arrange the sliced hard-boiled eggs beautifully across the top surface of the salad as a garnish.

9. 09

   Cover the bowl tightly with plastic wrap and chill it in the refrigerator for at least 1 hour before serving.

10. 10

    Serve cold alongside hot Nigerian Jollof rice, fried rice, or grilled party chicken.

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