This cheesy pasta salad can be easily transported in an airtight tub or lunchbox and eaten with a small spoon or fork. Toddlers will love this pasta too and it can also be eaten easily with fingers. This recipe takes only 25 mins to rustle up and is the perfect dish for kids packed lunches. This recipe serves 4 people and can be stored in an airtight container in the fridge for up to 2 days. If you’d like to add some protein to the dish, we’d recommend adding slices of cooked chicken or ham. This recipe is packed full of veggies making it count towards your 5-a-day.
- 225g/8oz pasta shapes
- 75g/3oz Cheshire cheese
- 75g/3oz Red Leicester cheese
- 50g/2oz baby corn
- 50g/2oz cucumber
- 50g/2oz cherry tomatoes
- 50g/2oz frozen peas, thawed
- 100g/4oz fromage frais
- 1tbsp tomato ketchup
- Freshly ground black pepper
Cook the pasta in plenty of boiling water for 10 mins or as directed on the packet. Drain and refresh under running cold water. Drain again
Place the pasta in a large bowl and crumble the cheese into the bowl
Cut the red cheese into small dice and add to the bowl
Slice the baby corn thickly, cut the cucumber into dice (for very young children you may wish to peel the cucumber and remove the seeds as these are less digestible) and halve the cherry tomatoes
Add to the bowl with the peas and toss together to combine.
Mix together the yogurt, ketchup and season with a little pepper if liked, drizzle over the pasta salad and toss to combine.
You can vary the vegetable you add to the pasta to suit your child's likes and dislikes. Try cherry tomatoes or blanched green beans or carrots. You could also add a little chopped ham or chicken to the salad.