Summer Pasta Salad: Even Kids Love It!
Children are notoriously against vegetables of any kind (unless you struck gold with a non-picky child!), and mothers everywhere have been thinking of clever ways of hiding vegetables in sauces and baked goods.
My 4-year-old has always been super picky with food, and at one point was only eating less than 10 things, and none of those included vegetables of any kind. He outright refused.
To my utter surprise, he did eat this summer pasta salad I whipped up one evening (in just 20 minutes!), so it will be staying on rotation in our household. This salad is fresh, refreshing, and really easy to make.
Summer Pasta Salad (serves 4)
– 2 cups of pasta (I used mini fusilli/spiral pasta)
– 1/2 cup of cherry tomatoes, sliced in half
– 1/2 cup of frozen peas
– 1 yellow bell pepper, diced
– 1/2 cup of mozzarella cheese, diced
– 2 tablespoons of olive oil
– A pinch of salt
1. Cook pasta according to package instructions.
2. While the pasta is cooking, prepare the cherry tomatoes, bell pepper, and mozzarella cheese.
3. One minute before you remove the pasta from boiling water, add the frozen peas.
4. Drain the water from the pasta and peas and toss into a salad bowl.
5. Add the cherry tomatoes, bell pepper, olive oil, and salt. Toss well until pasta and vegetables are well mixed.
6. Top the pasta salad with the mozzarella cheese.
— You can serve this straight after cooking or even cold from the refrigerator! Store leftovers in an airtight container for up to two days.
— Feel free to add in any other favorite vegetables such as carrots, corn, or even fruit like strawberries to mix it up.
What's your family's favorite salad?