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This delicious salad can also be served warm in the winter months by omitting the cucumber and popping it in a thermos ready for school lunch. This also works well as a tray bake for supper time – make the salad as suggested, place in a dish, top with grated cheese and breadcrumbs, and bake in the oven for about 15 minutes.

Pasta salad ingredients:

  • 160g wholewheat pasta, cooked and drained
  • Easy peasy tomato sauce (see recipe below)
  • 1 packet of Gosh! Sweetcorn & Quinoa Bites
  • ½ red pepper, chopped
  • 1 carrot, peeled and chopped into very small pieces
  • ¼ cucumber, chopped into very small pieces
  • 10 cherry tomatoes, halved
  • 1 head of broccoli, steamed and chopped into small pieces
  • 2 spring onions, finely sliced
  • Fresh parsley, chopped very finely (about 1 tbsp)
  • Grated (optional)

Easy peasy tomato sauce ingredients:

  • 2 tbsp. olive oil
  • 1 small onion, diced
  • 1 garlic clove, crushed or finely chopped
  • 1x 400g can chopped tomatoes
  • 1 tbsp. of vinegar (I use apple cider vinegar)
  • Salt and pepper
  • A small handful of basil


  1. To make the tomato sauce simply add the olive oil to a pan and put on medium heat.
  2. Add garlic and onion and sauté until soft.
  3. Add the can of tomatoes, basil, vinegar and salt and pepper, cooking for about 5 minutes.
  4. Once cooked, blend until smooth. It will keep in an airtight container in fridge for up to 1 week.
  5. For the pasta salad, place the cooked pasta in a large bowl and mix through with the tomato sauce.
  6. Add all of the other ingredients, apart from the Gosh! Sweetcorn & Quinoa Bites and mix again.
  7. Season with salt and pepper to taste.
  8. Finally, add the Gosh! Sweetcorn & Quinoa Bites (I use three per person).