Bean and Pear Pasta Salad with Croutons
Low salicylate pasta salad.
- 420g Tinned bean mix
- 1 cup Cooked pasta
- 2 tablespoons Egg-less Mayonnaise (refer to basics page)
- 1 cup lettuce (shredded)
- 4 Pear halves in syrup (drained and diced)
- Salt (to taste)
- 2 Slices bread (cut into sqaures)
- Canola oil spray
||Make the croutons by lightly spraying a frying pan with oil, then adding the diced bread. Fry until lightly browned. |
||Toss together the lettuce, pears, pasta and beans in a large bowl. |
||Mix through the mayonnaise and add salt to taste. |
||Top with the croutons before serving. |
Low Chemical/ Failsafe
Refer to the Basics page for mayonnaise recipes.