Northfield Elementary School
By: Gabi Guerra, Grade 4
About this Recipe:
What inspired me to create this recipe was that the recipe is supposed to be healthy. So, when I think of healthy, salad pops into my mind. Then I thought of pasta- a dish that can be made healthy but also delicious. So, I thought, why not make a pasta salad-a combination of both!
1 box brown rice spiral pasta
3/4 cup sliced baby carrots
1 bell pepper (red for color)
1 8oz container of red or yellow cherry tomatoes cut in half
1 cup quartered white button mushrooms
4 oz. solid feta cut into cubes
3/4 cup peas (lightly steamed)
1/4 cup thinly sliced onions
Salt and Pepper to taste
5-6 large fresh basil leaves
Dressing: Shake 1/4 cup and 2 tbs of balsamic vinegar and 2/3 cup of olive oil in a dressing shaker.
Boil spiral pasta according to directions on the pasta box. While the pasta is boiling, prep the vegetables. When the pasta is done, cool in a strainer (run cold water over it and let it drain). When pasta is done cooling, put in a large bowl and add vegetables and basil. Season with salt and pepper. Mix in feta cheese cubes. Slowly pour dressing on the pasta salad and toss until well coated.