Pasta Salads make great finger foods for weaning babies and are ideal as a healthy lunch for children. Cook a little extra pasta for dinner the night before and create a delicious pasta salad lunch for the next day. We have put together 2 delicious combinations below to help you get into the swing of things now that school is back.
Cook time: 8 minutes
Makes: 6 Adult portions
Cucumber, Tomato and Basil Pasta Salad
Ingredients
300g dried pasta of your choice
¼ cucumber finely diced
2 large tomatoes finely diced
3 tbsp olive oil
2 cloves of garlic
1 tbsp red wine vinegar
Handful of fresh basil, roughly chopped
Method
- Cook the pasta in boiling water as per the packets instructions.
- In a small pan heat the oil, garlic and vinegar for 2-3 minutes until infused.
- Once the pasta has finished cooking, strain off the water and mix in the oil mix while still warm.
- Stir in the tomatoes, cucumber and basil mix thoroughly and enjoy!
Roasted Red Pepper & Sweet Corn Pasta Salad
Ingredients
300g dried pasta of your choice
3 red peppers, halved with seeds removed
½ cup of mozzarella cheese
8 oz sweet corn
2 tbsp olive oil
Method
- Cook the pasta in boiling water as per the packets instructions.
- Once the pasta has finished cooking –stain and drizzle with olive oil– set aside to cool.
- Turn on the grill in your oven, place the peppers skin side up on a grilling rack and grill on high until the skin has gone completely black.
- Once the skins are charred remove from the grill and place into a zip lock bag.
- Allow the peppers to cook fully before removing from the bag. The skins should easily slide off, remove and slice the peppers.
- In a large bowl combine the pasta, peppers, sweetcorn and cheese.
Weaning and Storage
6 months+ - Introduce as a finger food for baby to pick up and self feed.
