Easy Pasta Salad for Kids

Feeding kids this summer is super easy with this delicious and quick Vegetable Pasta Salad recipe!

Feeding the kids during the summer can sometimes feel like even more of a mammoth task than the rest of the year. Without school dinners or packed lunches us parents have to come up with even more meal ideas than usual, which isn’t an easy feat with fussy eaters! 

But fear not, I’ve got you covered with lots of quick and easy food ideas to keep your kids fed and happy over the coming weeks, starting with this super simple Pasta Salad! This recipe is packed full of veggies. I’ve used a combination of chopped frozen vegetables that will cook really quickly and also some fresh ones too.

I’ve also added some cubes of cheddar cheese to give the meal a little bit of protein and add some extra taste and texture to the dish. You could also add some chopped cooked ham, chicken and turkey if you like.

The dressing is very simple but still kid-friendly using some olive oil, honey, french mustard and dried herbs and adds just a small bit of flavour to the otherwise very plain pasta.

This Pasta Salad is perfect to serve for dinner and is also great to pack up and take out on about on picnic lunches too. Delicious!

I’ve been getting so many messages and tags on Instagram lately from you guys making my recipes. Please keep sending me the pictures. Its always the highlight of my day to see them!

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Easy Pasta Salad for Kids

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★★★★★ 5 from 2 reviews

• Author: Ciara Attwell
• Prep Time: 3 minutes
• Cook Time: 10 minutes
• Total Time: 13 minutes
• Yield: 4
• Category: Lunch / Dinner

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Description

Feeding kids this summer is super easy with this delicious and quick Vegetable Pasta Salad recipe!

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Ingredients

• 250g  / 9oz pasta (any shape)
• 150g  / 1 & 1/2 cups chopped frozen vegetables
• 50g  /  1/3 cup tinned corn
• 1/2 red pepper, chopped
• 1.5 tbsp olive oil
• 1 tsp honey
• 1/2 tsp dried mixed herbs (or oregano)
• 1/4 tsp french mustard

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Instructions

1. Add the pasta shapes to a pan of boiling water and cook according to the package instructions.
2. Four minutes before the end of cooking time add the frozen vegetables to the pan.
3. Drain the pasta and vegetables and run under cold water for 30 seconds and then add to a large bowl.
4. Mix in the corn and red pepper.
5. In a small jar add the olive oil, honey, dried herbs and french mustard. Put the lid on and give it a good shake. Pour the dressing over the pasta salad and mix well.
6. Serve immediately or keep in the fridge for up to 48 hours.

Notes

Serves 4 large or 6 small portions. The nutritional information below is based on 4 large portions.

1 bowl3274.7 g32.2 mg6.6 g1 g56.8 g4.2 g10 g