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RECIPE
6 INGREDIENTS9 STEPS25MIN

Rainbow Pasta Salad

5.0
3 Ratings

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A fun pasta salad that works great in the lunchbox! Adapted from Food Network
25MIN
Total Time

Step Stool Chef

The Step Stool Chef inspires kids to cook with a “kids teaching kids” approach that features easy to follow recipes kids can try at home. Here, the kids are the chefs and the adults are the helpers.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
8 oz
Farfalle Pasta
1 cup
Frozen Mixed Vegetables
3 Tbsp
1/4 cup
Italian Dressing
to taste
Salt and Pepper
to taste
Food Coloring

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Nutrition Per Serving

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CALORIES
721
FAT
30.1 g
PROTEIN
16.8 g
CARBS
96.9 g

Cooking Instructions

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Step 1
Gather all of your ingredients.
Step 2
Cook the Farfalle Pasta (8 ounce) according to package's instructions. When pasta is finished cooking, transfer pasta to a large colander to drain. Then immediately rinse it in cold water to halt the cooking.
Step 3
Cook the Frozen Mixed Vegetables (1 cup) according to package's instructions.
Step 4
While pasta and veggies are cooking, combine about 2 tablespoons of water and 20 drops of Food Coloring (to taste) in a large zip top bag. Repeat with however many additional colors you would like.
Step 5
Transfer the pasta in even portions to the prepared zip top bags and seal. Shake zipper bag to combine the pasta and food coloring, and then let each bag sit for at least 1 minute to soak up the color.
Step 6
Drain and rinse colored pasta to remove excess coloring.
Step 7
In a large bowl, toss cooled pasta and mixed veggies. Add Olive Oil (3 tablespoon), Italian Dressing (1/4 cup) and Salt and Pepper (to taste) to the bowl.
Step 8
Mix everything together.
Step 9
Serve in bowls and enjoy!

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Nutrition Per Serving
Calories
721
% Daily Value*
Fat
30.1 g
39%
Saturated Fat
4.0 g
20%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
96.9 g
35%
Fiber
7.1 g
25%
Sugars
7.4 g
--
Protein
16.8 g
34%
Sodium
346.8 mg
15%
Vitamin D
--
--
Calcium
22.8 mg
2%
Iron
4.5 mg
25%
Potassium
185.4 mg
4%
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