If your child refuses to eat salad this chunky pasta salad might be just the recipe to convert them. Make this the night before and store in the fridge.
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves 2
You will need:
50g (2oz) small pasta shapes
2 tbs sunflower oil
1 tsp sun-dried or ordinary tomato paste, or ketchup
1 tsp wine vinegar
½ small carrot, diced
¼ red pepper, deseeded and diced
1 tomato, diced
50g (2oz) vegetarian Cheddar cheese, diced
Method:
1. Add the pasta to saucepan of boiling and cook until al dente - just tender.
2. Meanwhile mix the sunflower oil, tomato paste or ketchup and vinegar in a bowl until evenly blended. Add the diced carrot, red pepper, tomato and cheese; toss to mix.
3. Drain the pasta, rinse under cold running water and drain thoroughly. Add the pasta to the salad, toss together and divide between 2 small plastic containers. Seal well and pack into lunchboxes, or refrigerate if making the salad the night before.
This recipe was taken from "The Lunchbox Book", by Penny Stanway and Sara Lewis.