Summer Picnics - Summer Pasta Salad

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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. 
 

Summer Pasta Salad

 

 

 

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

5 ounces pasta shapes
1/2 cup canned or frozen corn
1 carrot, peeled and cut into thin strips
1/2 cup topped and tailed green beans
6 small cherry tomatoes, halved
1 small skinless, boneless chicken breast, cooked and diced (optional)

 

Dressing

 

 

Method:

First make the dressing. Combine all the dressing ingredients ina food processor and blend until smooth.
Bring a saucepan of lightly salted water to boil and cook the pasta according to the package directions. If you are using frozen corn, cook it in a saucepan of boiling water or in the microwave.
Put the carrot and green beans in a steamer (two-tiered if possible) for about 5 minutes until just cooked. Drain the pasta and mix it together with the carrots,beans,tomatoes,corn and chicken. Toss with 1/2 cup of salad dressing.

 

 


1/2 small onion, finely chopped
1/4 cup vegetable oil
1 1/2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon chopped celery
scant teaspoon of finely chopped fresh gingerroot
1 tablespoon water
1 1/2 teaspoons tomato paste
1 1/2 teaspoons superfine sugar
1 1/2 teaspoons lemon juice
salt and freshly ground black pepper
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Comments !
matteo
wrote on 2 Sep, 2008.

Good Recipe

 

 

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