Thursday, April 29, 2010

Scientist's Creamy Pasta Salad

Scientist made dinner for us again tonight. He loves to be a helper in the kitchen, and I really like when I find recipes that he can mostly do on his own with supervision. Tonight we made Creamy Pasta Salad I found the recipe for it in our May Highlights High Five Magazine. (Which we still love, and I still recommend to anyone with 2-6 year olds at home.)

Scientist's Creamy Pasta Salad

2 cups sea shell pasta
15 oz can of corn, drained
15 oz can black beans, drained and rinsed (the real recipe called for chick peas, but we don't like 'em)
1 cup frozen peas
1 small package of cherry tomatoes
4 oz block of goat cheese
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and pepper to taste

*Have an adult boil the pasta until tender, drain and keep warm.
1. Put corn, black beans, and peas in a large bowl.
2. Cut cherry tomatoes in half and put them in bowl.
3. Crumble goat cheese into bowl. Add olive oil, vinegar, and salt and pepper.
4. Add the warm pasta. Stir until goat cheese has melted into a creamy sauce.
Delicious warm or cold!

I'll admit, I wasn't a big fan of the semi-warm pasta salad, so I dumped our salad back into the pan the noodles cooked in and heated it until it was hot all the way through. This helped the goat cheese melt better too. It made a very tasty dinner! I was impressed. We were in such a hurry to eat that I didn't get a picture of the final product. The only downside was that after all that work, Scientist wasn't a big fan of the meal. But we'll definitely have it again. It would be good with pieces of cooked chicken cut up in it too, I think.

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