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Garden Pasta Salad

Name: Garden Pasta Salad
Prep time: 20 min
Total time: 1 h
Yield: 4
Ingredients: 3 zucchini, cut into thin slices; 1 bunch green asparagus, cut into pieces; 1/2 diced onion; 1 clove of minced garlic; 1 cup sliced mushrooms; 1 cup cherry tomatoes cut in half; Salt and pepper; 1 teaspoon dried oregano; 1/3 cup olive oil; Halloumi cheese 1 cup cut into slices; 1 box of short pasta (rotelle, farfalle, etc.); 3 tablespoons chopped parsley

Prep 20 min
Total 60 min
Ingredients 12
Servings 4

The summer flew by and it is time to return to school, which means planning lunch boxes and all that our children need to devote themselves to schoolwork. When my children were young I found it very convenient to plan menus in advance, both for home and for school lunches. This helped me organize my weekly shopping and allows me to prepare some dishes in advance. For example, if we had a BBQ on Sunday or baked chicken, I would take the opportunity to prepare these vegetables to combine with pasta and cheese to make a delicious salad for lunch the next day. With a main dish and many vegetables, I just had to add a yogurt and some fruit. To drink, lemonade or ice cold chicha morada, and voila: a healthy, complete and easy meal to prepare. The great advantage of this recipe is its flexibility, since you can use any vegetable you have on hand or your children's favorite. If they are carnivores, you can incorporate bits of roast chicken or a mini meatballs or turkey. This salad can be eaten hot or at room temperature, but given the high temperatures that occur in some places to recommend you refrigerate the vegetables, especially tomatoes, so they don't spoil. As you can see, preparing recipes to take to school does not have to be complicated or elaborate. And if you take the time to think about your weekly menu, something I love to do, you'll have everything on hand to prepare tasty school lunches. Your children and you will be happy.

Ingredients

3 zucchini, cut into thin slices
1 bunch green asparagus, cut into pieces
1/2 diced onion
1 clove of minced garlic
1 cup sliced mushrooms
1 cup cherry tomatoes cut in half
Salt and pepper
1 teaspoon dried oregano
1/3 cup olive oil
Halloumi cheese 1 cup cut into slices
1 box of short pasta (rotelle, farfalle, etc.)
3 tablespoons chopped parsley

Directions

1

Preheat broil. Combine the zucchini, asparagus, onion, garlic, mushrooms and tomatoes in a casserole. Season with salt, pepper, dried oregano and olive oil. Broil cooking until vegetables are tender and have lightly browned edges.
2

Meanwhile, boil a pot of water with salt. Add the pasta and follow the cooking time recommended on the box. Drain.
3

Fry the cheese on both sides in a nonstick skillet. Set aside.
4

Combine the pasta with the vegetables. Stir in cheese and sprinkle with chopped parsley.

Add eggplant, red and orange peppers, shallots, arugula, chives, basil, etc.
You can give it another flavor if you incorporate raisins or dried cherries.
Green or black olives go well in this salad.

No nutrition information available for this recipe

The summer flew by and it is time to return to school, which means planning lunch boxes and all that our children need to devote themselves to schoolwork. When my children were young I found it very convenient to plan menus in advance, both for home and for school lunches. This helped me organize my weekly shopping and allows me to prepare some dishes in advance. For example, if we had a BBQ on Sunday or baked chicken, I would take the opportunity to prepare these vegetables to combine with pasta and cheese to make a delicious salad for lunch the next day. With a main dish and many vegetables, I just had to add a yogurt and some fruit. To drink, lemonade or ice cold chicha morada, and voila: a healthy, complete and easy meal to prepare. The great advantage of this recipe is its flexibility, since you can use any vegetable you have on hand or your children's favorite. If they are carnivores, you can incorporate bits of roast chicken or a mini meatballs or turkey. This salad can be eaten hot or at room temperature, but given the high temperatures that occur in some places to recommend you refrigerate the vegetables, especially tomatoes, so they don't spoil. As you can see, preparing recipes to take to school does not have to be complicated or elaborate. And if you take the time to think about your weekly menu, something I love to do, you'll have everything on hand to prepare tasty school lunches. Your children and you will be happy.