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Vegetable Pasta Salad

kids_recipe_vegetable_pasta_saladBy Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys
Make this pasta salad in the morning and serve it with fresh whole-grain bread for lunch. Better yet, wait and present as a side dish along with grilled veggie burgers for an informal supper. The flavors blend and intensify with time. 

I recommend using all organic non GMO ingredients.

Preparation Time: 35 minutes 

 

Ingredients: Kid's

3 Cups penne pasta
2 Cups broccoli florets 
4 Plum tomatoes, diced 
1 Cup red bell pepper, diced
1 Cup yellow bell pepper, diced 
¼ Cup black olives, sliced
 		 Kid's Recipe ¼ Cup green spanish olives, sliced 
½ Cup rosemary-balsamic dressing 
(Recipe Below) 
3 Scallions, white and green parts, chopped 
2 Teaspoons fresh rosemary, chopped 
½ Teaspoon salt 
½ Teaspoon freshly ground black pepper

Cooking Time: 18 minutes

Directions:
Cook the pasta according to package directions and immediately rinse it under cold running water to stop the cooking. Drain well and set it aside. Steam the broccoli until tender, 5-7 minutes, and rinse under cold running water to stop the cooking. Drain well.  In a large bowl, combine the pasta, broccoli, and the remaining ingredients. Toss well to combine and refrigerate until serving. 

Makes 6 servings.               
    
  
Rosemary Balsamic Dressing 

Preparation Time: 10 minutes 
  
Use your best quality balsamic in this recipe and even the most ordinary salad will suddenly appear dressed up. The freshest summer herbs are a superb contrast to the rich taste of a well-aged vinegar. This will keep tightly covered in the refrigerator for about four days.

1/3  Cup balsamic vinegar 
1     Teaspoon fresh lemon juice
1     Egg or 2 tablespoons egg substitute                      
½    Cup sunflower or safflower oil 
2     tablespoons fresh rosemary, minced        
½    Cup olive oil 
2     Tablespoons fresh flat leaf parsley, minced                                        
Salt and freshly ground black pepper 

                                                    
Combine all the ingredients except the oils in the container of a food processor and process 1-2 minutes. With the motor running, slowly add the oils through the feed tube until the dressing is thickened and well blended. If necessary, thin the dressing with a small amount of water or additional balsamic vinegar. 

Makes 1 ½ cups. 

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

 

 

 
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