Kid friendly -Healthy Pasta Salad

Our momstown Milton Junior Chefs had a great time at our program this month! Everyone had a hand in making a delicious and healthy pasta salad.  This easy recipe was a hit with the little chefs and several mamas took home extras!

The pasta was cooked in advance.  I chose farfalle (bow tie) pasta, but any small shape would work.  We started by making the dressing for the salad.  The kids took turns pouring and measuring the ingredients into a small bowl, then took turns whisking.  

When it was time to cut ingredients, the chefs broke into teams of two and shared cutting boards.  Everyone got to cut up cucumber and tomato, and helped to add it all together in a bowl.  We have some future chefs in this group, who had great skills considering they were using butter knives!  The onion and parsley were chopped by an adult. 

All of the ingredients including the sliced and pitted black olives were added to the bowl of cooked pasta.  It looked beautiful!  

 

Our junior chefs then had fun crumbling feta and tuna into the salad. 

 
Once the dressing was poured on, it was time to STIR!  Everyone had a chance to stir the salad and mix up the delicious tastes.  We all had a chance to scoop out salad into our own bowls and then it was time to enjoy!

 

 

This pasta salad was heartily enjoyed by all, including the mamas!  We all agreed that it is an easy recipe that would be great for a potluck.  The recipe made a really big bowl of salad, so feel free to half the recipe if you don’t need so much! Here's the recipe:

Greek Pasta Salad with Tuna

1 pound pasta of your choice

3 tablespoons red wine vinegar

1 tbsp dijon mustard

1 tsp sugar

1/3cup extra-virgin olive oil

2 plum tomatoes, chopped

1/2 cucumber, seeded and coarsely chopped

1/4 red onion, finely chopped

1/4cup pitted kalamata olives, chopped

1/4cup finely chopped parsley

Salt and pepper

1 6 ouncecan  solid white tuna in water, drained and broken into chunks

1/4cup crumbled feta cheese

 

Directions:

In a large pot of boiling, salted water, cook the pasta until al dente; drain and rinse, add small amount of olive oil so that it doesn’t stick together;

Meanwhile, pour the vinegar into a large bowl and whisk in the olive oil in a slow, steady stream. Stir in the tomatoes, cucumber, red onion and olives. Add the pasta and parsley and toss; season with salt and pepper. Stir in the tuna. Top with the feta.

Thank you to all of our wonderful chefs who took part in our momstown Milton Junior Chef program this week.  As usual we had a great time in the kitchen.  

Did you know that we run a Jr. Chef program every month? It's all included in your $45/year annual momstown membership!

Sign up here: http://milton.momstown.ca/user/register  to join in on the fun and be a part of our Milton Community Group!