The kids’ school concert and a creamy pasta salad

It’s that time of year again when the kids finally get to turn their long hard rehearsals into reality and perform in front of hundreds of people. There has been a real buzz about the place lately as last minute costume alterations were made and my big guy making sure he had his role as Riff Raff from Rockey Horror down pat, and his hunch back just right. The middle guy, in true form, was really laid back about it all.

Students had to arrive at the town hall by 6.30pm and the performance was at 7…so yes, a bit of a wait for me with a bubba in tow but that’s just part of being a mum. So dinner had to be easy, pre-prepared and eaten early, but also filling for my little performers. What better for that, especially on a hot Melbourne day, than a pasta salad….gluten free of course. Now, like all my salads, there are no exact measurements to this because I believe that salads are all down to what looks good and tastes just right for the individual, so this is really just a guide.

500g of gluten free pasta (of course you can use regular pasta if you’re not gluten free)

A good couple of handfuls of green beans cut into approximately thirds, on a diagonal for aesthetics

6 – 8 spring onions sliced finely on the diagonal

A good cup or more of sprouts (I used green lentil sprouts, home grown of course)

4 boiled eggs (I cooked mine to not quite hard but you can do them however you prefer), cooled and chopped roughly

2 – 3 tbsp of chopped celery leaf, preferably home grown of course, or you could use parsley

Triple quantity of Special seafood mocktail sauce  or to taste

Bring a large pot of salted water to the boil then add the pasta. About 2 to 3 minutes before pasta is ready, add the green beans. Drain then run under cold water to stop the cooking process. Mix all ingredients in a bowl and serve. To make it a little more interesting for the less sensitive members of the family (or guests for that matter), stir a few diced cherry tomatoes through individual bowls, drizzle with extra virgin olive oil then top with freshly ground black pepper.


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