Bean and Pear Pasta Salad with Croutons
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| Serves | 3-4 |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Total time | 30 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Salad |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Picnic |
Low salicylate pasta salad.
Ingredients
- 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
Directions
| 1. | Make the croutons by lightly spraying a frying pan with oil, then adding the diced bread. Fry until lightly browned. |
| 2. | Toss together the lettuce, pears, pasta and beans in a large bowl. |
| 3. | Mix through the mayonnaise and add salt to taste. |
| 4. | Top with the croutons before serving. |
Note
Low Chemical/ Failsafe
Refer to the Basics page for mayonnaise recipes.
