refridgerating pasta

sparkle83

Hiya

My DH does nightshifts every few weeks, and loves pasta to take (with salad cream, tuna and sweetcorn) for dinner. This is ok if I'm not working, I can make it before he goes, but when I'm at work til 6:30 and he starts at 7, its a nightmare. How long can I keep cooked pasta in tupperware tubs and its still be safe/taste ok when eaten cold or microwaved? Being able to do one big batch would save me some pennies

thanks in advance

Apricot

As I always seem to make too much pasta :rolleyes: I regularly put it in the fridge and take it to work the following day. I don't like it if it has been in the microwave as it sometimes goes a little bit hard but I have kept it for two days in the fridge and then eaten it and it has never done me any harm.

ubamother

I freeze plain pasta in the containers I'll be taking it to work in - bung grated cheese/tuna/mayo etc. on the top - by the time I'm going to eat it, it's defrosted.

lowesy

Often after roast chicken I use the little bits picked off the carcass to make a pasta salad with mayo (and other stuff depending on what I have in). I do enough for DH and I for 2-3 days and store it in one big tupperware container, then just seperate into portions the night before work.

Don't know what the official guidelines are but it's never done us any harm.

HTH

Magpie.

I too always make a big batch for 2 or 3 days and keep it in the fridge. If I heat it in the microwave its fine too.

I didn't think of freezing cooked pasta before, might try that too.

patchwork_cat

Yes would second/third! the 2 to 3 days.The tuna is more the issue and that should be fine for a couple of days or so although we find that Tuna mayo isn't as nice when not eaten straight away. Pasta isn't as much of a concern as rice.