A typical Thing 1 lunch: leftover pasta salad, homemade yogurt with jam, grapes, and a little whole grain bread.

A typical Thing 1 lunch: leftover pasta salad, homemade yogurt with jam, grapes, and a little whole grain bread.

This past Sunday I made a big batch of pasta salad to go with dinner. The leftovers will be used as part of Thing 1’s school lunches all week. The salad made use of some fresh broccoli and scallions I found at the Farmer’s Market as well as a small bottle of Peach Cider I had on hand.

Pasta Salad with Peach Cider Vinaigrette
makes at least 8 servings as a side dish

  • 1 pound tricolor pasta (I used medium shells)
  • 1 bunch broccoli, cut into bite size chunks
  • 1 bunch scallions, thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 4 tbs olive oil
  • 2 tbs cider vinegar (this would also be good with raspberry vinegar)
  • 1/2 cup peach cider
  • 1/2 tsp minced garlic
  • salt and pepper
  1. Cook pasta according to directions in salted water. When done, drain and put in a big bowl with broccoli, scallions, and carrots. The leftover heat in the pasta will steam the veggies just enough.
  2. While pasta cooks, combine olive oil, vinegar, peach cider, and garlic in a blend and process until smooth. Pour over hot pasta and toss to coat. Season with salt and pepper to taste.

You could add crumbled blue cheese, dried cranberries, and/or toasted walnuts to this to make it heartier. I might have to try that for lunch tomorrow myself, now that I think of it.

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