|Frankfurter and apple pasta salad|
This month's Pasta Salad is great for using up part packets and could be infinitely varied to suit whatever you have to hand. I had two frankfurter sausages left from a previous hot dog lunch and a few ounces of French macaroni curves that Dave wasn't keen on, so rummaged in the fridge and cupboards to fill out a whole salad that would provide a couple of lunches me. Dave doesn't DO salad!
100g (ish) macaroni
2 frankfurter sausages
2 Cox apples
Small tin sweetcorn
2 tbsp mayonnaise
A good slug of Mustard flavoured salad dressing
Cook the macaroni according to its packet instructions then drain and rinse under cold water to cool it down.
While the pasta is cooking, cut each frankfurter into four pieces, then each quarter into four lengthwise sticks.
Peel, core and dice the apples.
Drain the sweetcorn.
Put the frankfurters, apples and sweetcorn into a large bowl - remembering it must also be large enough to add the pasta later (yes, oops!). Stir in the mayonnaise and enough salad dressing to taste. We've still got a bottle of a French Bouton d'Or creamy mustard dressing in the fridge at the moment so I used some of that. We've also got pesto which I think could have been nice too.
Stir in the cooked and cooled pasta. Serve either just as it is or with a big handful of fresh green salad leaves.
I did expect this salad to be more colourful - I do love brightly coloured food - but the mayonnaise muted the yellow sweetcorn and pink frankfurters so it does all look at bit magnolia! It tastes good though and I liked the sweetness of the apple against the mustard in the dressing.