Abrianna’s Creamy Pasta Salad
(from katiejoan’s recipe box)
This is a bi-monthly favorite that we found in a kids magazine. We love it because our four year old not only loves to help make it, but both her and my husband and one year old all love it.
Source: High Five Magazine
Prep time: 5 minutes
Cook time: 10 minutes
Serves 6 people
Categories: Top Weeknight Dinners!
Ingredients
- 1 15 oz. can corn
- 1 15 oz. can chick peas
- 1 cup frozen peas
- 1/2 -1 pint cherry tomatoes cut in half
- 1 4 oz. crumbled goat cheese
- 1/4 cup olive oil
- 2 tbs. vinegar
- salt and pepper
- 1 half or whole box small shaped pasta cooked
Directions
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Cook 2 cups of small shaped pasta. Drain and keep warm.
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Drain 15 oz. cans of corn and chickekpeas. Put them in a large bowl. Add 1 cup of frozen peas.
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Cut some cherry tomatoes in half, and put them in the bowl.
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Crumble a 4 oz. clock of goat cheese into the bowl. Add 1/4 cup of olive oil, 2 tablespoons of vinegar, and some salt and pepper.
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Add the warm pasta. Stir until the goat cheese has melted into a creamy sauce. Delicious warm or cold!