Summer Picnics - Summer Pasta Salad

Average: 4 (7 votes)
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The secret of this salad’s success is it’s delicious dressing which all children seem to love. I make up a big bottle and keep it in the fridge as my three children put it on everything from chicken, rice and also use it as a dip for raw vegetables. This picnic salad makes a delicious summer lunch and can be served either warm or cold.

 

Pasta Salad

Annabel Karmel's Feeding your baby and Toddler Book

Buy Ananbel Karmel's Feeding your baby and toddler Book Online

 

Give pure fruit juice or water. Some juice drinks contain as little as 6% juice but a lot of sugar - sometimes 5 teaspoons in a single carton so look at the label before buying. Fresh fruit smoothies are full of vitamins and probiotic Mini Yoghurt drinks are good too

  

Ingredients

  • 150g  pasta bows
  • 60g  French beans
  • 60g  carrots, sliced
  • 100g frozen sweetcorn
  • 5 cherry tomatoes, quartered

Dressing

  • 25g onion, finely chopped
  • 2 fl oz vegetable oil
  • 2 tbsp rice wine vinegar (or use 1 ½ tbsp white wine vinegar)
  • 2 tbsp water
  • 1 tbsp chopped fresh ginger root
  • 1 tbsp chopped celery
  • 1 tbsp soy sauce
  • 1 ½ tsp tomato puree
  • 1 ½ tsp caster sugar
  • 1 tsp lemon juice
  • salt and pepper

 

Method

Bring a pan of lightly salted water to the boil, add the pasta and cook until just tender (al dente), about 10 minutes but each pasta is different so follow the instructions on the packet.

Meanwhile, put the beans and carrots in a steamer and cook for 4 minutes.

Add the sweetcorn to the steamer and cook for 3 to 4 minutes or until tender.

Combine all the ingredients for the dressing in an electric hand blender or food processor, adding a little salt and pepper and process until smooth. 

Combine the cooked pasta with the vegetables and cherry tomatoes and toss with the dressing.
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twilightfan
wrote on 19 Mar, 2010.

This is great! Iam definetly using it for my school project for making a pasta salad. I tried jamie oliver and his didnt look that appealing but annabel karmel is just a ledgend at this kind of stuff :)

 
matteo
wrote on 2 Sep, 2008.

Good Recipe