Rainbow Pasta Salad
Easy, veggie loaded pasta great for kids to make with you.
Ingredients
- 1/2 pound small-shaped pasta any kind
- 1 cup grape or cherry tomatoes or 1/2 bell pepper
- 1 bunch rainbow carrots or two large orange carrots
- 2 small cucumbers or 1/2 large English cucumber
- 1 lemon cut in half
- 1 tsp honey optional
- 1/4 cup olive oil
- 2 Tbsp grated Parmesan cheese, plus more for the top optional
- Coarse salt and ground pepper, to taste
Instructions
- Adult: Cook pasta according to package directions. Drain and set aside.
- Adult: cut whatever veggies you are using into smaller, more manageable pieces to cut. (Cut cucumbers into long, thin strips.) Trim the ends off of the carrots.
- Kids: help cut tomatoes and cucumbers into small, bite-sized pieces. Help peel carrots then grate them on the large holes of a box grated until you get one to two cups. Add all the prepped veggies into a large bowl. Add cooked pasta on top of veggies.
- Kids: squeeze 3 tablespoons of lemon juice into a mason jar or small bowl. Make sure to remove any seeds that fell in. Add honey, olive oil, grated cheese, and a large pinch of salt. Tightly close lid of mason jar and jump up and down to shake the dressing together. Make sure to hand on tight! If using a bowl to mix dressing, whisk ingredients together until well combined.
- Kids: Pour dressing over pasta and veggies. Stir to coat everything in the dressing. Taste then season with additional salt and pepper. Sprinkle on extra cheese, if desired.
- Serve immediately or refrigerate for up to 3 days.