Kid Friendly Pasta Salad

Even the pickiest eaters will dig into this Kid Friendly Pasta Salad full of chicken, cheese, and edamame!

Motherhood is glamorous, isn’t it? Why, just this morning I found myself in the bathroom, wearing ill-fitting pajama pants and a ratty hoodie, flushing the contents of a diaper while The Tall One rubbed my leg and told me how tickly and prickly it was. It was one of those moments when I ask myself, “Who are these people, and how did I get here?” One of the great things about kids is how they happily eat whatever you cook for them with a smile (said no mom ever). Well, I’m sure SOME moms say that, but not this one.  My boys aren’t what you would call adventurous eaters. When I was shopping for Lemon Couscous Salad the other day, I tried to sell it to my oldest since he does like couscous. He was on board until he heard about the cucumber and tomato. He also seemed suspicious about the feta and said he didn’t want it to taste sour. Instead of trying to work around all those complaints, I made the kids their own pasta salad. Both boys LOVED this kid-friendly pasta salad recipe. I loved how easy it was to make, and I could also put leftovers in their lunches the next day. It’s a complete meal and finger friendly for little ones who haven’t quite mastered a fork. I hope your kids (and even the grown ups) enjoy it too!

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Kid Friendly Pasta Salad

This simple kid friendly pasta salad is a complete meal and easy for little ones to eat with their fingers.

Votes: 26
Rating: 3.58
You:

Rate this recipe!

Course

Main

Cuisine

Pasta

Prep Time

10 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 8 ounces whole wheat or veggie pasta
• 3/4 pounds boneless, skinless chicken breast tenders
• 1 teaspoon seasoned salt
• 3 tablespoons olive oil divided
• 1 1/2 cups edamame shelled and cooked
• 1 cup monterey jack cheese cut into 1/2" cubes
• kosher salt
• freshly ground black pepper

Course Main Cuisine Pasta Prep Time 10 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 8 ounces whole wheat or veggie pasta 3/4 pounds boneless, skinless chicken breast tenders 1 teaspoon seasoned salt 3 tablespoons olive oil divided 1 1/2 cups edamame shelled and cooked 1 cup monterey jack cheese cut into 1/2" cubes kosher salt freshly ground black pepper

Votes: 26 Rating: 3.58 You: Rate this recipe!

Instructions

1. Bring a medium pot of salted water to a boil. Cook pasta according to package directions, drain, and rinse with cold water.
2. Meanwhile, toss chicken together with seasoned salt and 1 tbsp. olive oil. Cook chicken in a skillet or bake in a 350 degree oven until cooked through. Allow to cool slightly, then dice into small, bite-sized pieces.
3. Add pasta, chicken, edamame, and cheese to a large bowl. Add remaining 2 tbsp. olive oil and salt and pepper to taste. Stir to evenly coat, and serve.