Coronation Sauce Pasta Salad

One great summer salad I make is a simple Coronation Sauce Pasta Salad.  This is a staple in my fridge in the summer as I often have a “Salad Buffet” stacked up in the fridge ready to dip into, so I can pick and mix different salad meals. I find these salad buffet boxes work well for summer food grazing.

There are many ways of making a coronation sauce, but an easy coronation sauce pasta I will quickly make up uses tiny seashell pasta, called conchigliette pasta, which is a great size for a pasta salad, but any pasta will do.  The recipe below Serves One, but can easily be scaled up:

Ingredients:

• 60 grams Conchigliette Pasta per portion
• A big squirt of mayonnaise (or salad cream if I’ve no mayo)
• ½ teaspoon of curry powder (hot or mild, depending how you like it)
• ½ teaspoon of garam masala – or, if I’m out of that, just a bit more curry powder!

Method: 

1. Cook the pasta, then strain it and cool it by running cold water through it for 30 seconds or so.
2. Combine the mayonnaise with the curry powder and garam masala
3. Add the pasta to the sauce and mix through.
4. Chill before serving if you can – I find the flavours work best if it is left to “soak in” for awhile.

Once made, this coronation sauce pasta will live quite happily in a covered box in the fridge for 3-4 days!  Any covered box will do, I have a range of simple takeaway boxes and lock n lock style boxes in lots of sizes.

For alternative coronation sauce recipes, see: Coronation Sauce

Menu Cost:

This, as usual, is a frugal recipe.  The pasta costs about £0.10 and the mayonnaise and curry powder would add about another £0.05.  So probably a total cost of £0.15 per portion!  There’s enough to work as 3-4 portions, if a portion is a dollop of pasta salad.  Portion sizes depend on how you’ll be eating something.  If I just ate this, it’d be a portion 🙂  If I add 1/4 of this into a mixed salad bowl each 1/4 would still be a portion.  Confusing, eh!