2nd/3rd Grade Cooking Demo 2/20/15

Guest Chef Richard Espinachio Diego’s Downtown, Santa Ana

MENU:: Sunny Day Vegetable Pasta Salad
Serving Size: 4

3/4 cups whole grain organic Fusili or Bowtie pasta
1 cup organic broccoli, chopped
¼  cup organic kale, chopped
¼ cup organic radish, chopped
¼  cup unsweetened plain organic Greek yogurt
⅛  cup Apple Cider Vinegar
1 ½ teaspoons fresh lemon juice
1 ½ teaspoons honey
⅛  cup fresh parsley or cilantro, chopped
⅛  cup fresh mint, chopped
⅛  cup fresh green onion, chopped
⅛  cup shredded organic Parmesan Cheese
1 Tbsp Olive Oil (you will skip this step as the pasta you have has been pre-mixed with oil)
Salt and freshly ground black pepper, to taste
  1. Prepare pasta. Bring water to a boil, then add pasta, referring to package to determine cook time. Strain and toss prepared pasta with olive oil.
  2. Chop broccoli stems off and make small florets.
  3. After washing kale properly, tear into small bite sized pieces.
  4. Chop radishes into small pieces. Set all vegetables aside.
  5. In a bowl, whisk yogurt, vinegar, lemon juice and honey. Set aside.
  6. Chop herb choice and green onions into small pieces.
  7. Add herbs and onion to yogurt mixture and mix well.
  8. Toss yogurt dressing with pasta.
  9. Add chopped vegetables and slightly toss.
  10. Top with cheese and serve