Summers are all about fruits and vegetables. Colorful vegetables and fruits are ready to be tasted. As we all know that kids love pasta, so here are some summer pasta salad recipes for you. These recipes can be easily packed in lunch for making your kids lunchtime more happy. Don’t forget to check out our other recipes too.

STRAWBERRY PASTA SALAD

INGREDIENTS

1 cup farfalle pasta

1/4^th cup balsamic vinegar

½ cup cheese

2 cup diced strawberry

Salt to taste

Ground black pepper

Almonds to garnish

Method

In a pot of salted bubbling water, cook farfalle as indicated by bundle bearings until still somewhat firm. Deplete, at that point exchange to an expansive serving dish.

Influence the balsamic coating: In a little pot, to heat balsamic vinegar to the point of boiling. Decrease warmth and stew until thickened, around 10 minutes.

To the bowl, include cheddar, strawberries. Season liberally with salt and pepper and hurl to join.

Sprinkle with balsamic coating and topped with almonds.

CHICKEN CAESAR PASTA SALAD

INGREDIENTS

1 tbsp olive oil

1 tsp. Italian seasoning

1 tsp. garlic powder

Salt to taste

2 boneless skinless chicken breasts

1.5 cup cooked penne pasta

2 cup chopped lettuce

1 cup chopped tomatoes

Grated cheese

Croutons (optional)

For The Dressing

Salt to taste

Black pepper

Lemon juice

2/3 cup Caesar dressing

Chopped coriander

Method

In a skillet over medium warmth, warm oil. Include chicken bosoms and season with Italian flavoring, garlic powder, and salt. Cook until brilliant on the two sides and cooked through, 6 to 8 minutes for each side. Put aside to rest, at that point cut into chomp estimated pieces.

In a large bowl, consolidate chicken with cooked pasta, romaine, tomatoes, cheddar, and bread garnishes.

In a medium bowl, join Caesar dressing with lemon juice and parsley. Season it with salt and pepper. Pour over the pasta plate of mixed greens blend and mix to join. Serve.

GREEK PASTA SALAD

INGREDIENTS

I cup farfalle pasta

3 spoons of red wine vineger

1/4 cup extra virgin olive oil

½ tbs garlic powder and Italian seasoning

1 cup cucumber and tomato chopped

1/3 cup black olive, pitted and halved

½ an onion chopped

Black pepper

Salt to taste

Bits of cheese (Feta)

Method

In a pot of salted bubbling water, cook farfalle as indicated until cooked so as to be still firm when bitten. Drain out the water and put into a serving dish.

The dressing: In a bowl, whisk together olive oil, red wine vinegar, Italian seasoning and garlic powder.

To the serving dish include cucumbers, tomatoes, olives and onions. Include dressing and hurl until equally covered. Season it with salt and pepper and at that point top with feta.

RAINBOW MACARONI SALAD

INGREDIENTS

1.5 cup of elbow pasta

½ cup red onions chopped

½ cup each, yellow, red, green bell peppers

½ cup chopped tomatoes

½ cup broccoli (bite size pieces)

FOR SAUCE

• 2/3 cup mayo
• 1/3 cup white sugar
• 2 Tbs white vinegar
• 1 tsp lemon juice
• 1 tsp onion powder

 Method

Cook noodles as per instructions and strain.

Chop every one of the veggies and mix them with pasta.

Make the sauce in a different bowl.

Pour sauce over the best and toss.

You know the best part? You can even refrigerate it up to 2 days.