 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This salad's delicious dressing is popular with my children as a dip for vegetables (I make a bottle of it to keep in the refrigerator). The salad is great for lunch boxes, or as a side dish served warm or cold. Use three-color pasta, if possible. Preparation: 10 minutes/Cooking: 12 minutes Nutritional information: Rich source of beta-carotene, fiber, and folic acid Ingredients:
5 oz (150 g) pasta bows (farfalle) |
2 oz (60 g) green beans |
1/2 cup (60 g) sliced carrots |
1/2 cup (100 g) frozen corn |
4 cherry tomatoes, quartered |
2 tbsp (30 g) grated onion |
4 tbsp vegetable oil |
1 tbsp white wine vinegar |
2 tbsp water |
1/2 tsp chopped fresh ginger |
1 tbsp chopped celery |
1 tbsp soy sauce |
1 1/2 tsp tomato paste |
1 tsp superfine sugar |
salt and pepper, to taste |
Directions:
1. Bring a pot of lightly salted water to a boil, add the pasta, and cook until tender, about 10 minutes, or according to package instructions.
2. Meanwhile, put the beans and carrots in a steamer and cook for 4 minutes. Add the corn to the steamer and cook for 3-4 minutes, or until tender.
3. Combine all the ingredients for the dressing in a blender or food processor, adding only a little salt and pepper, and process until smooth. Combine the cooked pasta with the vegetables and cherry tomatoes and toss with some of the dressing.
4. Variation: Add 2 Tbsp (30 g) diced cucumber, 1/2 cup (75 g) diced cold chicken or tuna to this salad, and vary the vegetables, according to taste.
5. Nutritional information: Rich source of beta-carotene, fiber, and folic acid Nutritional analysis provided by Other From First Meals by Annabel Karmel DK Publishing
|
|