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ISO your best - kid friendly

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  • ISO your best - kid friendly

    recipe for pasta salad


    TIA

  • #2
    My kids like it with spaghetti noodles, italian dressing, cubes of mozerella, black olive and salami. Sometimes my 11 year old adds banana peppers to his.

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    • #3
      thanks

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      • #4
        My kids were not picky, so all food was kid friendly! lol

        ITALIAN STYLE PASTA SALAD

        1 (8OZ) PKG CORKSCREW MACARONI
        1 (3.5OZ) CAN PITTED BLACK OLIVES, SLICED
        1 AMALL JAR ARTICHOKE HEARTS IN OLIVE OIL
        1 CLOVE GARLIC
        1/2 CUP WINE VINEGAR
        1/2 CUP OLIVE OIL
        1 MED SWEE RED PEPPER, THINLEY DICED
        1/2 LB PEPPERONI, THINLY SLICED
        3-4 GREEN ONION, THINLY SLICED

        BOIL MACARONI FOR 10 MINUTES OR UNTIL TENDER-FIRM; DRAIN IN COLANDER AND RINSE QUICKLY WITH COLD RUNNING WATRE. SET ASIDE TO DRAIN. SLICE OR DICE ARTICHOKE HEARTS, RESERVING OIL FROM JAR FOR DRESSING. PEEL GLARLIC CLOVE, PLACE IN CRUET OR SMALL JAR WITH WINE VINEGAR, OLIVE OIL AND RESERVED OIL FROM ARTICHOKES. COMBINE DRAINED PASTA WITH ARTICHOKES, OLIVES AND RED PEPPER. ARRANGE PEPPERONI AND GREEN ONIONS ON TOP. SHAKE DRESSING TO MIX WELL AND POUR OVER SALAD, TOSS AGAIN. SEASON AND CHILL.

        _________________________________________________________________________
        PASTA SALAD PLUS

        12 OZ UNCOOKED SPIRAL SPASTA
        4 MEDIUM CARROTS, SLICED
        3 CELERY RIBS, SLICED
        1 CAN KIDNEY BEANS, RINSED AND DRAINED
        1 CAN GARBANZO BEANS, OR CHICK PEAS, RINSED AND DRAINED
        1 LARGE ONION, HALVED AND THINLY SLICED
        1 CUP SLICED MUSHROOMS
        1 MEDIUM GREEN BELL PEPPER, JULIENNED
        1 CAN PITTED RIPE OLIVES, DRAINED AND SLICED
        1 JAR MARINATED ARTICHOKE HEARTS, DRAINED AND COARSELY CHOPPED.

        DRESSING;
        1/2 CUP WHITE WINE VINEGAR OR CIDER VINEGAR
        1/2 CUP CANOLA OIL
        1/3 CUP SUGAR
        2 TBSP GRATED PARMASAN CHEESE
        3/4-1 TSP GARLIC POWDER
        3/4 TSP SALT
        1/8 TSP PEPPER

        COOK PASTA ACCORDING TO PACKAGE DIRECTIONS; DRAIN AND RINSE IN COLD WATER. PLACE IN A LARGE BOWL; ADD THE NEXT NINE INGREDIENTS. IN A JAR WITH A TIGHT-FITTING LID, COMBINE THE DRESSING INGREDIENTS; SHAKE WELL. POUR OVER SALAD AND TOSS TO COAT.

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        • #5
          Hey Sew, do you get the Kraft Food & Family mag? this one is in the latest, It really looks good. I'd be tempted to sub the dressing for my favorite marinara/spaghetti sauce, mostly just because I haven't tried the dressing. It's the Summer 2008 mag, page 38.

          Pizza Pasta Salad

          3 cups penne pasta, cooked, drained and cooled
          4 tomatoes (1-1/2lbs) chopped
          12 slices hard salami, chopped
          1 cup mozzarella cheese crumbles
          1/2 cup sliced fresh basil
          1/2 cup grated parmesan cheese
          1/2 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing

          Toss all ingredients in large bowl; cover.
          Refrigerate at least 1 hour before serving.
          Makes 10 servings. 1 cup each.

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          • #6
            A good place to start with kids:

            ask them what their favorite things are on a green salad including the dressing. Instead of lettuce use pasta. That's what I do for our ds. It works well for us.

            deb

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