Ingredients
50g fusilli pasta
50g frozen peas
50g frozen corn
50g pineapple chunks
1 tbsp sun-dried tomato paste (pesto)
Instructions
Cook the fusilli pasta, peas, and corn in a pot of boiling water.
Drain the cooked pasta, peas, and corn in a colander, then rinse them under cold water to cool them down quickly.
Place the cooled pasta, peas, and corn in a mixing bowl.
Add pineapple chunks to the pasta and gently mix.
Add the sun-dried tomato paste (pesto) to the mixing bowl and mix everything together.
Transfer the salad to a lunch container and serve it to your child.
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