cheap refreshing summer salad kids approved

Pasta salad.

~ Alessandra

The days spent playing outside were the happiest for the children; they were constantly on the move, challenging their energy to the fullest, which meant they needed to be fed nutritious meals to be able to continue to enjoy their often wild, carefree activities. Bruises were a badge of honor! I am obviously not speaking for their apprehensive grown ups.

At their nonna’s, tanned, strong, bruised, well fed happy children.

During the summer one of the favorite meals was pasta salad. Of course, what is more Italian than pasta? And what better way to feed fresh vegetables to young children than mixing them with pasta?! Pasta salad is commonly one of summer favorite dishes, and there are myriads of recipes for it. Below is an effort free recipe of the delicious pasta salad we and our kids grew up with and still enjoy; it is a treat that the whole family loves! I know I am repeating myself, but this too is an undisputed winner for any kind of summer entertaining; a great dish to show off at your next picnic or pot luck.

Ingredients:

about 3/4 cup of pasta corta (short pasta) per person: penne, penne rigate, farfalle, conchiglie or tri-color rotini (for a more colorful dish)

fresh mozzarella bocconcini or ciliegine, drained and cut in small cubes

cherry tomatoes, diced

peppers (yellow and red, for color, also diced)

a couple of chopped heads of Belgian endive

1/2 finely chopped, small red onion

a handful of pitted olives

fresh basil leaves (torn by hand)

extra virgin olive oil (best if first cold pressed)

grated Parmigiano cheese

salt and pepper to taste

What to do:

Cook the pasta al dente, according to the directions on the package.

drain it and gently rinse it with cold water to cool it.

Pour it in a large salad bowl.

Place all the other ingredients over the pasta and gently mix them with it.

Dress with olive oil, salt and pepper.

Cover and put in the refrigerator for a couple of ours.

Add some more olive oil, freshly grounded pepper, the torn basil leaves and sprinkle with the Parmigiano before serving.

For a heftier dish and bit more pizzaz, add small cubes of Italian salame or well drained canned tuna fish to the salad. OH, MY!

Put your chef hat on!

All the above ingredients are for our original, basic version of this mouthwatering dish; have fun experimenting! Try with other veggies: cooled down steamed broccoli, canned hearts of palm (drained and thinly sliced), a handful of fresh baby spinach leaves or arugula salad, canned baby peas (drained), canned corn (best if whole kernel, drained) to create your very own specialty!
Buon appetito!

Insalata di riso, rice salad’s recipe

~ Alessandra ~ 3 Comments

Here is the recipe for the rice salad we, moms, brought to dinner time picnics on our Tuscan beach, and the kids devoured! An easy, refreshing and nutritious summer salad to be enjoyed during all kind of gatherings with family and friends. A great idea to bring for a pot luck, you will be invited again!

Ingredients for 8 people:

1 pound of raw rice, either Arborio (a bit creamier after cooking), or long grain (separates after cooking)

2 chicken bouillons

1/2 cup of canned corn (drained)

2-3 tbsp pitted and chopped black olives

2 tbsp cocktail onions

2-3 tbsp of capers

1 red or yellow pepper, diced

2 middle size carrots, peeled and thinly sliced

2 sticks from the heart of a celery, diced

2 salad tomatoes, diced

fresh basil leaves, torn by hand

extra virgin olive oil (best if first cold pressed)

the juice of a lemon, 1/2 if large

salt and pepper to taste

What to do:

In a large pot, put enough water to cook the rice and the bouillons. Bring to a boil, add the rice and cook until done, to your preference, but not mushy. Drain the rice.

While the rice cooks, put all the chopped vegetables into a large salad bowl, and dress them with some olive oil and lemon juice

Add the drained rice to the veggies and gently mix all together. Let the salad cool off, and adjust the dressing adding some oil, lemon juice, salt and pepper.

You might add any other fresh raw vegetable to your salad, as well as other herbs, like cilantro (more pizzaz) or parsley.

For a more satiating dish, you might add hard boiled eggs, diced fresh mozzarella, canned tuna fish or small cubes of salami. I am obviously partial to the salame Toscano.

ENJOY!