Veggie Pasta Salad Kids Will Love

Kids love pasta what better way to get them to eat veggies that to serve them with pasta and a great dressing. Make enough to send in their lunches this week
Dish Type: salads Lifestyle: dairy free, nut free, vegan, vegetarian


For the pasta

1 (16 ounce) package colored rotini pasta

6 cherry tomatoes cut in half

1 red bell pepper

1 carrot sliced thinly  

1 cup broccoli florets cut small and blanched

1 cup peas cooked


Italian seasoning dry mix:

1 tablespoon garlic salt

1 tablespoon onion powder

1 tablespoon white sugar

2 tablespoons dried oregano

1 teaspoon ground black pepper

 1/4 teaspoon dried thyme

1 teaspoon dried basil

2 tablespoons salt


For the Dressing:

1/4 cup white vinegar

2/3 cup canola oil

2 tablespoons water

2 tablespoons of the dry mix.


Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.

Make up the dry seasoning mix ahead of time and keep it in a sealed container. When you are ready to make the dressing mix the vinegar, oil, water and 2tbsp of the dry mix together.

Combine cooked pasta with vegetables and add salad dressing. Cover and chill. Toss salad before serving.