2014 HC Cook-Off Recipes, Egg Free, Food Allergies2, Gluten Free, Nut/Tree Nut Free, Soy Free, Special Diet, Vegetarian, Wheat Free

The Best Pasta Salad

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!
 

 

 

 

Ingredients

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.

Directions

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.

About the author