Rainbow picnic pasta salad

Recipe byEmma Moross, Registered Nutritionist (RNutr)

Reviewed byAugusta Gray, Registered Nutritionist (RNutr)

Rainbow picnic salad in plastic tub on blue blanket

Brighten up your plate with our kid-friendly rainbow pasta salad that’s as fun to look at as it is to eat – packed with crunchy veggies, tomatoes and mini mozzarella pearls, all tossed through a honey

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Nutrition

Ingredients

For the rainbow pasta salad

250g Explore Cuisine Organic Red Lentil Elbow Pasta or Biona Wholegrain Spelt Penne
100g cherry tomatoes, quartered
1 medium carrot, peeled into ribbons or grated
1 yellow bell pepper, finely diced
50g sweetcorn (tinned or fresh)
Half a cucumber, diced
50g frozen garden peas
50g red cabbage, finely shredded
150g mini mozzarella pearls, drained

For the honey vinaigrette

3 tbsp H&B extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp red wine vinegar
Quarter of a small garlic clove, finely minced
1 tsp H&B clear honey
Pinch of salt and black pepper

Nutritional information

Per	100g
Energy (kcal)	199 kcal
Fat	8.6g
of which saturates	2.8g
Carbohydrates	21g
of which sugars	3.8g
Fibre	4.4g
Protein	7.1g
Salt	0.09g

Method

Step 1

Cook the pasta according to the packet instructions. Add the frozen garden peas for the final 60 seconds of cooking. Drain thoroughly, then rinse under cold water to cool the pasta quickly and stop it from cooking further.

Step 2

While the pasta is cooking, prepare the vegetables. Quarter the cherry tomatoes, peel the carrot into ribbons or grate it, finely dice the yellow pepper and cucumber, and finely shred the red cabbage.

Step 3

Make the honey vinaigrette by whisking together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic and honey. Season with a small pinch of salt and black pepper, then whisk until combined.

Step 4

Add the cooled pasta and peas to a large mixing bowl, followed by the cherry tomatoes, carrot, yellow pepper, sweetcorn, cucumber, red cabbage and drained mozzarella pearls. Toss gently to combine.

Step 5

Keep the salad and dressing separate until you're ready to serve. Pour the honey vinaigrette over the salad and toss well until the pasta and vegetables are evenly coated. Serve cold or at room temperature.

Step 6

If preparing ahead for a picnic or packed lunch, transfer to an airtight container and store in the fridge. Enjoy within 24 hours for the best texture and freshness.

Rainbow picnic pasta salad FAQs

Can I use a different type of pasta?

Absolutely. Red lentil pasta adds a little extra protein and fibre, while wholegrain spelt pasta is another tasty option. You can also use your family's favourite pasta shape – fun shapes can be a great way to make the salad more appealing to children.

Can I make this recipe dairy-free?

Yes. Simply swap the mini mozzarella pearls for your favourite dairy-free alternative or leave them out altogether. You could also add chickpeas or cooked beans for extra texture, protein and a more filling salad.

Can I add different vegetables?

Of course. The rainbow approach is easy to adapt depending on what you have available. Try adding red pepper, grated courgette, broccoli florets or chopped spinach. You can also swap or add different coloured vegetables while keeping the same simple vinaigrette.