Jul 082010
Each week I get a menu of what my will be served for each meal at my daughter’s school. With all her allergies I do my best to match something my daughter can eat with the other kids are eating. Several of the menu items involved pasta this week and one in particular was a tri-colored pasta salad. I happened to have some tri-colored rice and veggie pasta, some sweet organic mini cucumbers and yellow and red cherry heirloom tomatoes from the farmers market on hand. I added some chicken and made a quick vinaigrette and voila! Her very own tri-colored **allergy free pasta salad!
Tri Colored Pasta Salad
Ingredients
2 cups cooked tri-colored rice pasta, I used Tinkyada Rice Pasta
1 mini sweet organic cucumber, chopped
1/2 organic yellow and red cherry tomatoes, chopped
1/2 cup rotisserie chicken, chopped
Dressing
3 Tbsp extra-virgin olive oil
1 Tbsp red wine vinegar
1/4 tsp Italian seasoning
Kosher salt and fresh ground pepper, to taste
1 tsp local honey
Directions
1. Mix the salad ingredients in a large bowl.
2. Whisk the dressing together in a smaller bowl and pour over the salad mixture.
*****Please note that when I state “allergy free” this is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian.
The pasta salad looks devine! Your daughter is so good to eat her fresh veggies. When I was little, the only vegetables I would eat were carrots and celery. Then my dad would get annoyed because I'd crunch them so loud he couldn't listen to his golf/hockey…whatever game.
This looks great! So many fresh veggies thrown together in a simple and healthy pasta salad. This would be great at a picnic.