Our theme this month is easy and inexpensive. We're using the same
three vegetables: onion, carrot, and celery as the basis for our
recipes. Each time they are cut in a different manner and lend a
different texture to each dish.
This time we're cutting the onion, carrot and celery very small: AKA mincing them.
We cooked up a box of pasta but you can make this recipe with left-over pasta as well.
This
salad can be as it is for a vegetarian meal with or without tofu. Or
you can add a can of tuna, diced turkey, ham or chicken. It's a great
way to make a little go a long way.
{Makes 6 - 8 servings}
You'll need:
1 box of spiral or bow-tie pasta - cooked and cooled
1 cup of canola mayonnaise
1 tablespoon of mild curry powder
1 carrot - minced
1 cup of minced onion
3/4 cup of minced celery
1 cup of frozen peas - defrosted
A little adult help
Equipment:
A large bowl
A silicon spatula
A large spoon
So E-Z! Mix the mayonnaise and curry powder in the bottom of the bowl.
Add the pasta, carrot, onion, celery and mix until everything is coated. If you need to add more mayonnaise, use a clean spoon.
Add the peas and mix to evenly distribute them in the salad.
