Alphabet Rainbow Pasta Salad
First off, congrats to Monica Morris (#20), winner of our Laptop Lunches giveaway. Please contact me with your mailing address to claim your prize!
If you’re like me, sometimes you stand in front of the open fridge in your pjs, waiting for lunch packing creativity to strike. When I don’t plan ahead, lunches end up boring to eat and stressful to throw together. When I do plan ahead, fun things happen.
This salad is kid-friendly with fun alphabet pasta (yes, it’s white pasta, but I’m okay with that every now and then) and lots of tiny vegetable bites that add color and flavor. I took advantage of the freezer section to make it a little faster and easier, but some of the veggies are definitely best fresh and in season.
I brought this salad to a casual family dinner last night, and my aunt asked if I’d put apple in it. I said that no, those were radishes. She literally gasped and said, “I just ate radishes? But I liked them!” Cut them up tiny and buy the freshest ones you can – they’ll be much less biting.
Alphabet Veggie Pasta Salad
makes about 8 servings
1 small bag of store-bought alphabet pasta
1 c. frozen corn
1 c. frozen peas
4-5 radishes, scrubbed and cut into small pieces
3 carrots, grated
1 c. fresh broccoli florets
2 spring onions, snipped with scissors (greens only)
basil (or other herb you have on hand)
1/4 c. extra virgin olive oil
1 T. stoneground dijon mustard
1 T. rice vinegar
2 T. honey (or agave, if you’re vegan)
salt and pepper, to taste
1. Prepare pasta according to instructions on the bag. Cool.
2. Add vegetables (including onion) to pasta.
3. Prepare the dressing by stirring together the mustard, vinegar, honey, and basil. In a slow, steady stream, whisk the olive oil into the vinegar mixture. Taste and adjust depending on your taste, adding more mustard or honey if desired. Toss into the pasta salad and chill until you’re ready to serve.
This will keep happily in the fridge for several days.
Add a can of rinsed black beans or chickpeas for a complete meal.