This salad's delicious dressing is popular with my children as a dip for vegetables (I make a bottle of it to keep in the refrigerator). The salad is great for lunch boxes, or as a side dish served warm or cold. Use three-color pasta, if possible.

　　Preparation: 10 minutes/Cooking: 12 minutes

　　Nutritional information: Rich source of beta-carotene, fiber, and folic acid

　　

Ingredients

Makes 4 portions

　　5 oz (150 g) pasta bows (farfalle)

　　2 oz (60 g) green beans

　　1/2 cup (60 g) sliced carrots

　　1/2 cup (100 g) frozen corn

　　4 cherry tomatoes, quartered

　　

Dressing:

2 Tbsp (30 g) grated onion

　　4 Tbsp vegetable oil

　　1 Tbsp white wine vinegar

　　2 Tbsp water

　　1/2 tsp chopped fresh ginger

　　1 Tbsp chopped celery

　　1 Tbsp soy sauce

　　1 1/2 tsp tomato paste

　　1 tsp superfine sugar

　　salt and pepper, to taste

　　pepper

　　

Step 1

Bring a pot of lightly salted water to a boil, add the pasta, and cook until tender, about 10 minutes, or according to package instructions.

　　

Step 2

Meanwhile, put the beans and carrots in a steamer and cook for 4 minutes. Add the corn to the steamer and cook for 3-4 minutes, or until tender.

　　

Step 3

Combine all the ingredients for the dressing in a blender or food processor, adding only a little salt and pepper, and process until smooth. Combine the cooked pasta with the vegetables and cherry tomatoes and toss with some of the dressing.

　　

Step 4

Variation: Add 2 Tbsp (30 g) diced cucumber, 1/2 cup (75 g) diced cold chicken or tuna to this salad, and vary the vegetables, according to taste.

　　

Nutrition Per Serving

Nutritional information: Rich source of beta-carotene

　　fiber

　　and folic acid

　　#### Nutritional analysis provided by Other

　　From First Meals by Annabel KarmelDK Publishing