Cooking the exact amount of pasta required for your dish can be tough. There are just far too many conflicting opinions on how much raw pasta will be enough; is it a handful per-person, or is it a cup? The middle ground seems to be to just cook more pasta than required, which poses a whole new problem itself – we now have more than we need. Check out our suggestions below on what you can do with that leftover pasta that either doesn’t get used, or simply doesn’t get eaten.
THREE BEAN PASTA SALAD
Working best with rotini (twists), fusilli, rigatoni, or conchiglie (shells), this cold pasta dish is both super easy to prepare and delicious. The great thing about it is the fact that its ingredients are generally found within our pantries, store cupboards and fridges, and the three beans that make up this dish’s core are butter beans, kidney beans and green beans – the tastiest bean trio out there.
CURRIED PEACH NOODLE SALAD
This spicy pasta salad is bound to tantalise your taste buds and offer you something a little different with its unique elements – cold pasta, tangy curry powder, perfect peaches and an interesting mix of herbs and vegetables.
INDIVIDUAL CHEESY TUNA PASTA BAKES
Easy to make and quick to prepare, these individually arranged pasta bakes are exactly what you want to serve to your loves on a cold and dreary winter’s afternoon or evening.