Description
A simple, colorful pasta salad with bowtie pasta, veggies, and a light olive oil dressing. Easy to make in 15 minutes, perfect for kids’ lunches or busy days.
Ingredients
1 cup farfalle pasta (uncooked)
½ cup thawed frozen peas
¼ cup diced carrot
¼ cup peeled and diced cucumber
¼ cup diced red bell pepper
¼ cup steamed corn kernels
1 tablespoon extra virgin olive oil
¼ teaspoon salt
¾ teaspoon lemon juice (optional)
Instructions
Bring a pot of salted water to a boil. Cook farfalle pasta according to package instructions until al dente (about 10 minutes).
Drain the cooked pasta and transfer to a mixing bowl.
Add peas, carrots, cucumber, bell pepper, and corn to the bowl.
Drizzle olive oil over the mixture. Add salt and optional lemon juice.
Gently toss to combine until evenly coated.
Notes
Leftovers can be stored in the fridge for up to 2 days
Substitute vegetables based on what your child enjoys
Dress salad immediately after mixing for best texture
- Prep Time: 10
- Cook Time: 5
- Category: Lunch
- Method: Boiling
- Cuisine: American