There are loads of good pasta salad recipes out there, and we made up our own a bit. This has almost no dressing - just a light coating of olive oil, plus I add a splash of balsamic vinegar, which the kids really like. You could use lemon juice, or get fancy and try a fruit-flavored vinegar (I have used pineapple balsamic, and blackberry balsamic, with wonderful results.) Go for broke and grate a bit of lemon zest over the top! Nomm.
Ingredients
- 4-6 ounces bow tie pasta, either whole grain or in festive colors (you can even find striped bow tie pasta at Costco!)
- 4-6 ounces whole-grain rotelli (round twist noodles)
- 1 1/4 cups corn kernels, frozen, canned or fresh off the cob
- 2 yellow, red or green sweet peppers, cut into squares
- 1 avocado, chopped
- 1 cup edamame (let the kids shell them!)
- 2 tablespoons fresh basil, sliced thinly into strips
- 1 chopped tomato, drained
- 3/4 cup shredded carrot
- 3 Tablespoons extra-virgin olive oil
- 2 Tablespoons balsamic vinegar or fruit-flavored vinegar
- 1/2 cup grated Parmesan cheese, if desired
Instructions
- Cook the pasta first, as shown on the package. (You can really use any type you prefer, but I like to mix two shapes.) Drain, spritz with olive oil spray, and toss lightly. Set aside to cool.
- In a big salad bowl, combine all the vegetables together (noting the beautiful color assortment!) Drizzle the olive oil on top and toss gently. Sprinkle the vinegar over all. Add the cooled pasta and “fold” all ingredients together. Serve the cheese on the side for those who like it. (We have found that several of our kids do not!) Maybe next year. 🙂
More Information
As you might guess, this is even better the second day.
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1 thought on “Butterfly and Squiggle Pasta Salad”
HI LAURA KAUFMAN,
THANKS FOR THE RECIPES THAT ARE HEALTHY AND YUMMY! YOU ARE WONDERFUL THANKS AGAIN!
BYE LAURA! SEE YOU SOON! I WILL BE AT CATS WHEN YOU ARE THERE! ! !