🛶 Columbus Day Pasta Salad
🛶 Columbus Day Pasta Salad
A bright, adventurous dish inspired by flavors from across the world!
🌎 Ingredients
(Makes about 6 servings)
For the Salad:
8 oz whole-grain or chickpea rotini pasta (for added fiber and protein)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, chopped
½ cup black olives, sliced
¼ cup red onion, finely chopped
1 cup baby spinach, chopped
½ cup part-skim mozzarella pearls or dairy-free cheese cubes (optional)
2 tbsp chopped fresh basil or parsley
For the Dressing:
3 tbsp olive oil
1 ½ tbsp red wine vinegar or lemon juice
1 tsp Dijon mustard
1 tsp honey or sugar substitute (like stevia or monk fruit)
¼ tsp garlic powder
Salt and black pepper to taste
⚓ Instructions
Cook the pasta:
Bring a large pot of water to a gentle boil. Cook pasta according to package directions until al dente. Drain and rinse under cool water to stop the cooking.Prepare the veggies:
While the pasta cools, chop your vegetables and herbs. Keep colors bright and bite-sized for easy eating.Make the dressing:
In a small bowl or jar, whisk together olive oil, vinegar or lemon juice, Dijon mustard, honey (or substitute), garlic powder, salt, and pepper. Shake well until blended.Assemble the salad:
In a large bowl, combine pasta, vegetables, cheese (if using), and herbs. Pour the dressing over and toss gently to coat everything evenly.Chill & serve:
Cover and refrigerate for at least 30 minutes to let the flavors blend. Serve cool or at room temperature.
🧭 Caregiver’s Tip:
You can prepare this salad the night before — it holds up beautifully for lunch the next day. For seniors, dice veggies smaller and use soft-textured options (like roasted red peppers or peeled cucumber) to make it easier to chew.
🌈 Fun “Exploration” Twist:
To make it feel like a journey around the world, label each ingredient with its “origin” when serving:
Tomatoes – Italy 🇮🇹
Olives – Greece 🇬🇷
Spinach – Persia 🇮🇷
Olive oil – Spain 🇪🇸
Pasta – Discovered everywhere! 🌍