Salad season is here! When the weather gets warmer I like to make up a few big bowls of this summer salad to keep in the fridge. I always make a few batches at a time to make all the chopping worthwhile. Having a healthy eating option on hand also helps us eat better as a family.
This colourful salad looks and tastes good as a side, and with pasta shells it also has enough oomph to be a meal on its own.
You can mix and match ingredients but we like capsicum for crunch, nectarine for sweetness and broccoli for texture. I also like the mix of red, green and yellow.
My nine-year-old son sometimes helps me with all the chopping and washing. Its good practice for him, and getting them involved in the cooking and preparation is also a great way to get him more involved in the eating too.
To make one large summer salad bowl you will need:
- 500gm pasta shells
- 1 broccoli head
- 1 punnet cherry tomatoes
- 1 large capsicum
- 4 firm nectarines
- 1 can corn niblets
- Boil the pasta until it is al dente, drain then rinse with cold water to help it stop sticking
- Chop then boil or steam the broccoli
- Drain corn
- Halve the cherry tomatoes
- Dice capsicum
- Slice nectarines
- Add all ingredients into a large bowl and mix together
- Serve up warm or pop in the fridge later
The salad should stay nice and crunchy in all the right places for several days covered in the fridge.
I drown my serving in balsamic vinegar while my husband likes to add dates to his for extra sweetness. The kids pick and choose their favourite bits, but as long as they eat some of it I call it a win.