Pasta salad

A simple mix of pasta, vegetables, meat and cheese.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

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Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 6. For a different number, use the amounts in the table above.

1. Cut the chicken breast fillets into bite-sized pieces. Season with salt and black pepper. Heat 1 tbsp of vegetable oil in a large pan over medium heat. Add the chicken and cook for 5-6 minutes until golden and cooked through. Remove from the pan and set aside.
2. Bring a large pot of salted water to the boil. Add the spaghetti and cook according to the packet instructions until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
3. Finely chop the red onion. Thinly slice the celery sticks. Halve the cherry tomatoes. Place the chopped onion, celery, and tomatoes in a large bowl.
4. Add the cooked chicken and drained pasta to the bowl with the vegetables. Mix well to combine.
5. Grated the cheddar cheese and add it to the bowl. Mix well to combine. Taste and adjust the seasoning if needed.
6. Cover the bowl with cling film and refrigerate for at least 1 hour to allow the flavours to meld together.
7. Divide the pasta salad into 6 portions. Serve chilled.

Tips

• To make it cheaper, use turkey breast instead of chicken.
• To batch-cook and portion it for the week, prepare the salad up to the chilling step, then divide into 6 portions. Store in airtight containers in the fridge for up to 2 days.
• To reheat it safely, take the portion out of the fridge and let it come to room temperature for 10 minutes. Reheat only once, heating in the microwave for 1-2 minutes, stirring halfway, until steaming hot throughout.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Chicken breast fillets · about 450g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie.
• Red onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Celery sticks · about 400g left
  Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree.
• Cheddar cheese · about 300g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).