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
Recipe information
Yield
Makes 4 portions
Ingredients
Dressing:
Preparation
Step 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.
Step 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.
Step 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.
Step 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.
