Don't think your kids will eat this pasta salad with all the veggies? Think again! After the Kid Kritics Taste Test, one mom came running inside and asked for the recipe. Her daughter has never eaten broccoli before but loved it in this salad. “It was a jumble of vegetables – tastes delight!” (Kid Kritic) “Easy to make. Tastes good. We liked it with black olives.” (mother of two)
2 saucepans, steaming rack, colander, mixing bowl
Prep while pasta is cooking
Follow package directions for pasta
4 or more, depending on ages
8 oz. whole grain or gluten-free pastaBring water to a boil in saucepan. Add pasta. When water returns to a boil, turn down heat and simmer until pasta is slightly tender or al dente. Drain in colander and rinse under cool water.
1 cup broccoli florets (just tips), steamed
1 cup fresh or frozen peas steamed. Note: Steam with broccoli to save time.
1 cup cherry tomatoes
1 cup white cheese of choice, shredded, reduced-fat
2 Tbs. Italian dressing (no artificial ingredients, reduced- sodium)Combine in large salad bowl. Stir well. Add pasta. Serve hot or cold.
Add chopped olives, carrots, baby corn, red onions, red cabbage, artichoke hearts, or your family’s favorite vegetables. Add cooked turkey or chicken, chopped hard-boiled eggs, or beans for protein.