Weekly Lunch Box – Rainbow Pasta Salad
I call this “Rainbow Pasta” because it’s filled with colour, and what kid wouldn’t like to eat a rainbow?! Depending on what veggies I have on hand the colours will change, but the recipe is pretty much the same. Please use this ‘recipe’ as a jumping off point, as inspiration…. and of course, share your ideas! Make it your own. If your little one can not tolerate broccoli, replace it with something he/she does like, can’t stand red peppers, again make a change. The point is to make this your own… or more specifically, something your kids will happily gobble up!
Rainbow Pasta Salad:
- Pasta shape of choice
- broccoli, finely chopped
- red peppers, rinely chopped
- small white onion, finely chopped
- 1 garlic clove, finely chopped
- fresh squeezed lemon juice
- fresh baby spinach leaves, cut into thin strips
- extra virgin olive oil
- sea salt and grated black pepper
Cook pasta according to package directions in salted boiling water. Do not over cook. When pasta is nearly cooked (last 2 minutes) add broccoli. Rinse pasta and broccoli under cold running water to stop cooking process and rinse off extra gluten.
To mixing bowl add all ingredients. Taste…. is something missing? Go ahead and add it. Tasting as you go is an important thing to get comfortable with…. plus, if you get your kids involved in the tasting process, they may be more likely to eat their own creations! Have fun and think COLOUR!
To this lunch I added a deconstructed tomato sandwich…. do it yourself style along with a perfectly ripe pear – one of my kids favorites. Funny thing about pears though – did you notice they only stay perfectly ripe for about 10 minutes? They go from under ripe to perfectly ripe to over ripe SO fast! Eat em while they’re good!
Notes on Pasta – I find kids really dig farfalle (bow ties) and fusilli (sprials) the best. Whenever possible choose a good quality pasta – the difference is substantial. I like De Cecco, Barilla, Delverde and La Molisanna the best.