Welcome! Are you a subscriber? Click here to receive my weekly newsletter. Thanks for visiting!
Pepperoni Pizza Pasta Salad as Seen on IndyStyle {Kids in the Kitchen}
Today was my monthly appearance on IndyStyle on WISH-TV and I decided to bring along a helper. Not only did I bring a helper, I brought someone to do both of the segments for me- my son Jacob! Today he recreated 4 of his favorite recipes that are not only kid-friendly, but they are recipes that kids can make themselves! One of his favorites is this pepperoni pizza pasta salad.
Now, my kids are older and with my supervision they use the stove top and oven. 2 of these recipes will need an adult to assist. It is important that kids have at least a little working knowledge of a kitchen before they leave the nest, in my opinion.
We don’t all have time (or the patience) to teach kids how to cook. I get that. For me, it helps to have them in the kitchen when I am in there. I let them lend a hand chopping, sorting, rinsing and watching me work. I don’t set out to ‘teach them’ rather they kind of learn through osmosis.
Below are the links to the recipes on the IndyStyle website as well as the clips to watch. We would love for you to take a look and let us know what you think of these kid-approved recipes your young cooks can make themselves!
One of the recipes Jacob shared this morning is for Pepperoni Pizza Pasta Salad- one of our favorites. This is one recipe that I make at the beginning of the week to nibble on for a few days. It makes a quick lunch, a nice snack and is awesome in little containers at the pool or park. Add some fruit or a cup of yogurt and you are set!
Ingredients
- 1 lb box of tube shaped pasta, I use mini penne often
- 1/2 lb of pepperoni from the deli counter, cubed into small pieces
- 1 8oz package of mozzarella cheese, diced into small pieces (OR cut up 5 string cheese sticks)
- 1/2 C olive oil
- 1 C of grape tomatoes, sliced
- Italian seasonings for sprinkling: 1tsp each of oregano, basil, red pepper flakes, fennel seed, garlic powder and salt and pepper to taste
Instructions
- Cook the pasta in salted water until just al dente.
- Drain and rinse with cold water to stop the cooking.
- You don’t want the pasta to be mushy.
- Add to a large lidded bowl.
- Then add the meat,cheese and tomatoes, toss to combine.
- Drizzle over the olive oil.
- Finish off with the seasonings and toss.
- Allow to sit in the refrigerator for 2 hours to let the flavors combine.
Watch the segments HERE
Peanut Butter, Banana and Granola Wraps on Toufayan Wraps
Potato and Egg Breakfast Puffs
Great job today Jacob!
Did you know that Jacob has a foodie website called JacobsPlate.com ?
