Easy Pasta Salad for Kids
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250g ย / 9oz pasta (any shape)
- 150g ย / 1 & 1/2 cups chopped frozen vegetables
- 50g ย / ย 1/3 cup tinned corn
- 1/2 red pepper, chopped
- 1.5 tbsp olive oil
- 1 tsp honey
- 1/2 tsp dried mixed herbs (or oregano)
- 1/4 tsp french mustard
Method
- Add the pasta shapes to a pan of boiling water and cook according to the package instructions.
- Four minutes before the end of cooking time add the frozen vegetables to the pan.
- Drain the pasta and vegetables and run under cold water for 30 seconds and then add to a large bowl.
- Mix in the corn and red pepper.
- In a small jar add the olive oil, honey, dried herbs and french mustard. Put the lid on and give it a good shake. Pour the dressing over the pasta salad and mix well.
- Serve immediately or keep in the fridge for up to 48 hours.