Creative Cooking with
Chef Shiri
Kids – See if you have what it takes to become a Junior Chef!
Adult Supervision Required
Utensils Needed
- Large pot
- Colander
- Large mixing bowl
- Cutting board
- Knife
- Small bowl or jar
- Spoon or whisk Measuring cups and spoons
Ingredients
For the Salad
- 8 ounces tri-color pasta
- 1 small red onion
- 1 red bell pepper
- 1 green bell pepper
For the Dressing
- 1/3 cup olive oil
- 2-3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional) 1/2 teaspoon dried oregano or Italian seasoning
Let’s Get Started!
- Bring a large pot of salted water to a boil. Cook the tri-color pasta according to the package instructions until tender.
- Drain the pasta in a colander and rinse with cool water to stop the cooking process and cool it for the salad.
- While the pasta cooks, wash and cut the vegetables. Cut the red onion, red bell pepper, and green bell pepper into bite-sized pieces.
- In a small bowl or jar, combine the olive oil, lemon juice, salt, garlic powder if using, and oregano. Mix or shake well until the dressing is fully blended.
- Once the pasta has cooled, transfer it to a large mixing bowl. Add the cut vegetables.
- Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
- Refrigerate the pasta salad for 30 minutes before serving for the best flavor.
Serves 6-8 People!
Pasta Colors
Tri-color pasta gets its colorful appearance from ingredients such as spinach and tomato powder, making it a bright and festive choice for summer pasta salads.