Monday, May 10, 2010

Pasta Salad

I made this with the twins' class this morning. The kids all loved chopping and mixing... some of them even ate vegetables that they swore they didn't like. 
This recipe is such a throw back to the '80s. A classic. I loved it then, as a spritely high school girl, and I love it now, as a haggard, old woman. This is great to make with children-- let them chop up the vegetables with a butter knife, or if they are old enough, a proper paring knife. Let them choose what to put into the salad. The only required ingredients are pasta and dressing; everything else is up for grabs.

1 pound small pasta (macaroni, shells, penne, etc)
1 cup your favourite salad dressing (we used homemade Italian)
1 sweet red pepper
1 sweet yellow pepper
2 large carrots
½ large English cucumber
1 cup tinned chickpeas
1 cup cooked peas
200 grams cheddar cheese, grated
2 cups cooked, chopped ham, chicken, salami or 2 tins drained tuna (optional)

If you or your children don’t like any of the above ingredients, replace them with favourites. Frozen and thawed corn would be nice, or celery, tomatoes, cooked broccoli, asparagus, cauliflower—whatever you fancy.

Cook the pasta until just done. While it is cooking, chop up the vegetables into small pieces. Drain the pasta and run under cold water until cool. Drain again well, then toss with the salad dressing. Now toss in all the vegetables, cheese and any meat you may use. Serve room temperature or cold. Makes great left-over lunches!

Serves 8

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