Put out all the ingredients for classic pasta salad with pesto dressing and let the kids pick whatever they like to stir in – it’s great for fussy eaters
Prep:10 mins
Serves 6
400g of your favourite pasta (shells or butterflies work well)3 tbsp olive oil3 tbsp pesto100g frozen peas, defrosted100g sweetcorn from a can, drained (or use defrosted frozen sweetcorn)290g pack baby mozzarella100g cherry tomatoes, halved50g pitted black olives, halved3 spring onions, trimmed and chopped
STEP 1Cook the pasta following pack instructions, then drain and toss in 1 tbsp oil. Transfer to a large bowl and set aside to cool, tossing occasionally so the pasta doesn’t stick. Mix the remaining olive oil with the pesto and set aside. Both can be prepared up to two days ahead, then covered and chilled.STEP 2Put all the ingredients into individual bowls and serve with a large empty bowl and wooden spoon for mixing individual portions of pasta salad with your choice of ingredients.
