Back To School Pasta Salad With Pesto Vinaigrette

My daughter loves a great pasta salad and is my more adventurous school lunch eater.  The boys prefer sandwiches day in and out but she likes to mix it up – hummus and pita chips, leftovers, cottage cheese and fruit, egg salad pitas, tuna salad and pasta salad.

We created this pasta salad a few years ago based on her favorite vegetables and the beauty of a recipe like this is that you can use whatever is on hand or base it on your child’s preferences.  You could make it more substantial by adding chicken or even tuna or you could simply add more vegetables.  The vinaigrette is delicate but adds just enough flavor especially with the addition of pesto.  The flavors do intensify as it sits and it can be enjoyed over a few days.

Why Healthy

  • My daughter is not a huge veggie eater but when vegetables are chopped up small and fine she gobbles them right up!
  • A whole grain pasta was used to maximize the nutrition profile of this salad as it is less refined and processed and adds the bran and the germ’s vitamin E, major B vitamins, antioxidants, fiber, protein, and healthy fats.

 

Print

Yield: Serves 10

Prep Time: 15 mins

Cook Time: 12 mins

Ingredients:

1 Box Whole Grain Rotini
1 Small Head Broccoli, Stems Removed From Florets
1 Cup chopped Carrots
1 Can Garbanzo Beans, Drained And Rinsed
1/2 Cup Cherry Tomatoes, Quartered

Pesto Vinaigrette:
3 Tablespoons Red Wine Vinegar
2 Tablespoons Extra-Virgin Olive Oil
2-3 Tablespoons Basil Pesto, Homemade or Purchased
1 Tablespoon Fresh Lemon Juice
Fresh Cracked Pepper and Salt To Taste

1/4 Cup Feta Cheese, Crumbled

Directions:

Boil water in a pasta pot and add the pasts cooking until just al dente.
Toward the end of the cooking time, add the broccoli florets until slightly tender.
Drain the pasta and broccoli and rinse the pasta under cold water.
Chop the broccoli in to smaller pieces and add the carrots, beans and cherry tomatoes to the pasta in a large bowl.
In a small tupperware container, add the dressing ingredients, seal and shake vigorously.
Toss the dressing in the pasta salad and season with salt and pepper.
Sprinkle feta cheese on top and serve cold or at room temperature.

 

40 Responses to “Quinoa Revolution Review & Giveaway”

  1. G. Tessner — January 8, 2013 @ 12:51 pm

    The quinoa salad with cauliflower, chickpeas and mushrooms was a big hit!

    [Reply]

  2. Peggy — January 8, 2013 @ 12:53 pm

    Yum!! We have added quinoa this year too and would love the cookbook!

    [Reply]

  3. Barbara — January 8, 2013 @ 1:10 pm

    I discovered quinoa a couple of years ago. I am hooked…very versatile.

    [Reply]

  4. monica cesarato — January 8, 2013 @ 1:14 pm

    I actually ate it few times but never got round to cook it, so this book would be a great help! Ciao from Venice!

    [Reply]

  5. Sue — January 8, 2013 @ 2:03 pm

    I’m following you on pinterest.

    [Reply]

  6. Sue — January 8, 2013 @ 2:03 pm

    My family is trying to eat less meat this year, this cookbook looks like a big help.

    [Reply]

  7. Barbara — January 8, 2013 @ 3:05 pm

    I’m TRYING to use more quinoa so a book like this would be VERY helpful!

    [Reply]

  8. Barbara — January 8, 2013 @ 3:05 pm

    I’ve re-tweeted this!

    [Reply]

  9. Barbara — January 8, 2013 @ 3:06 pm

    I’m followong you on Pinterest now!

    [Reply]

  10. Barbara — January 8, 2013 @ 3:07 pm

    and now we’re FB friends too!

    [Reply]

  11. lori — January 8, 2013 @ 3:18 pm

    If quinoa is so great, I really need to find a recipe that works for me. I’ve tried it once an didn’t really like it.

    [Reply]

  12. lori — January 8, 2013 @ 3:19 pm

    I’ve completed step 2.

    [Reply]

  13. lori — January 8, 2013 @ 3:20 pm

    I’ve completed step 3.

    [Reply]

  14. Peggy — January 8, 2013 @ 4:54 pm

    Following you on facebook and pintrest~

    [Reply]

  15. Sarah L — January 8, 2013 @ 6:39 pm

    I love quinoa, but I always make the same few recipes with it. I’d love this cookbook so that I can expand my use of quinoa.

    [Reply]

  16. Sarah L — January 8, 2013 @ 6:43 pm
  17. linda — January 8, 2013 @ 7:17 pm

    The perfect grain high in protein and tastes great. I’d love the cookbook so I can continue on my healthy eating journey and help my friends do the same, while enjoying every bite.
    Linda

    [Reply]

  18. Helen Crosso — January 8, 2013 @ 11:46 pm

    I Love Quinoa, I would love to win this cookbook to find great recipes to help me use it more & keep us healthy!!!

    [Reply]

  19. Helen Crosso — January 8, 2013 @ 11:54 pm

    Tweeted: Helen Crosson ‏@CrossonHelen

    Enter to win a copy of Quinoa Revolution @ Recipe Rebuild http://reciperebuild.com/recipes/nutrition-nuggets/quinoa-revolution-review-giveaway/

    [Reply]

  20. Helen Crosso — January 8, 2013 @ 11:58 pm
  21. Helen Crosso — January 8, 2013 @ 11:59 pm

    “Liked” Recipe Rebuild’s Facebook Page

    [Reply]

  22. Michael — January 9, 2013 @ 11:45 am

    We’ve been eating Quinoa for years. Love it! Some new recipes for preparing it would be wonderful. Thank you.

    [Reply]

  23. Michael — January 9, 2013 @ 11:47 am

    “Liked” Recipe Rebuild’s Facebook Page

    [Reply]

  24. Carolyn — January 9, 2013 @ 2:47 pm

    We eat quinoa here in our house but it’s always hard to come up with new and interesting recipes my kids will eat too. Would love the cookbook! I already am part of your Facebook page but i don’t follow Twitter. I’ll try “Pinterest” next.

    [Reply]

  25. Cory Moorhead — January 9, 2013 @ 3:10 pm

    Our son made a dish using quinoa while he was visiting over Christmas and left us with a big bagful. A cookbook full of quinoa reccipes would be wonderful, plus a dictionary on how to pronounce the word. lol

    [Reply]

  26. Julie in Redmond — January 9, 2013 @ 5:38 pm

    I would love to learn how to incorporate quinoa into my family’s diet. I’ve been cooking with more “ancient” grains like farro and kamut, but I haven’t tackled quinoa yet.

    [Reply]

  27. Rosetta from Elmwood Park — January 9, 2013 @ 5:50 pm

    It’s all about the health benefits of eating more complex carbs and staying away from white processed flour! Would love this cookbook!!!

    Thanks for this contest…

    [Reply]

  28. Joan — January 9, 2013 @ 8:14 pm

    I’ve loved quinoa since before it was trendy! This cookbook would give new life to this ancient grain!!

    [Reply]

  29. Joan — January 9, 2013 @ 8:14 pm

    I’m already following you on Pinterest! :)

    [Reply]

  30. Joan — January 9, 2013 @ 8:15 pm

    I’ve “liked” you on Facebook!

    [Reply]

  31. Joan — January 9, 2013 @ 8:15 pm

    I’ve tweeted about you and the contest!

    [Reply]

  32. Imacolata — January 9, 2013 @ 8:45 pm

    Have used quinoa a couple of times and would like the book for recipes to use it more. (Have completed step 3)

    [Reply]

  33. Julie in Redmond — January 10, 2013 @ 5:07 am

    I’ve liked” Recipe Rebuild on Facebook.

    [Reply]

  34. Sandy — January 10, 2013 @ 1:43 pm

    I have just recently discovered quinoa and due to health issues, I’m looking for new and interesting recipes with quinoa. Thank- you!

    [Reply]

  35. Danielle K — January 12, 2013 @ 3:15 am

    I’d love this cookbook because I love quinoa but want to try new ways to cook it…I always use the same few recipes with it.

    [Reply]

  36. Kelly B — January 12, 2013 @ 4:50 am

    I recently made quinoa for the first time after having a taste my neighbor made for a party. It had a greek salad flavor, complete with feta, chopped cucumbers and tomato and rainbow quinoa. The clincher was her homemade basil and sundried tomato honey! What a flavor explosion and it made me a quinoa fan.

    [Reply]

  37. Annie — January 12, 2013 @ 2:12 pm

    Hi.. I did #2

    [Reply]

  38. Annie — January 12, 2013 @ 2:12 pm

    me again.. i did #3

    [Reply]

  39. Annie — January 12, 2013 @ 2:13 pm

    And I would like to win this book because I a quinoa freak and I always need a recipe to follow..otherwise I’m lost..thanks

    [Reply]

  40. AdriBarr — January 13, 2013 @ 8:40 pm

    Because I love Quinoa! I’ve cooked with it for years – old hippies never die you know. We just discover cool heirloom, ancient or foreign grains and rices.

    [Reply]

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