Vegetable and Pasta Salad

(School Nutrition Association's Annual National Conference)

This veggie and pasta salad makes a healthy and balanced lunch. You child may be able to order this in his or her school cafeteria, or you can make it at home.

Cook Time:

Prep Time:

Total Time:

Servings: 6

Ingredients:

1/2 cup broccoli crowns, fresh or frozen

2/3 cup tomatoes, diced

2 tablespoon yellow onion, sliced

1 1/2 teaspoon vegetable or olive oil

1 tablespoon cider vinegar

1/4 teaspoon black pepper

1 Clove garlic, minced

1/8 teaspoon dry mustard

1/8 teaspoon basil flakes

1/8 teaspoon oregano flakes

1/8 teaspoon parsley flakes

1/8 teaspoon crushed red pepper

1/2 teaspoon Parmesan cheese, grated

1 pound whole grain pasta, any shape

1/4 cup carrots, shredded

Preparation:

Cook pasta per manufacturer’s instructions. Drain; rinse with cool water; drain, transfer to a non-aluminum container, cover, refrigerate.

Prepare Italian Dressing: stir together oil, vinegar, pepper, garlic, mustard, basil, oregano, parsley, red pepper, cheese; transfer to a covered glass or plastic container; refrigerate.

In a pot bring water to a boil.

Wash and trim broccoli.

Place broccoli into boiling water for about 2 minutes.

Remove and cool rapidly by running under cold water and placing into the refrigerator.

Wash and dice tomatoes; combine with pasta.

Peel and thinly slice onions; combine with pasta.

Add carrots and broccoli to pasta.

Pour Italian Dressing over all combined ingredients; toss gently to coat all ingredients, refrigerate in covered non-aluminum container.