Each year our competitive dance teams attend the Rainbow National Dance Competition. This organization is by far one of my favorite regional competitions that my home studio participates in.
Everything is so well organized, the staff is impeccable and the dancers always have the best time! If you are currently searching for another event to add to your calendars, I highly recommend this competition.
Now, back to the food!
This recipe was inspired by the organizations name and the colorful experience they create each year. The hectic hustle of competition days is exciting, entertaining and exhausting all wrapped in one neat package. Between quick changes, performance times, and anxiously awaiting award sessions, meals need to be fast, satisfying and nutritious.
This Rainbow pasta salad is sure to satisfy even the hungriest dancer and keep you nourished throughout the day.
Packed with folic acid, potassium, anthocyanin’s which help with inflammation in muscle tissue and complex carbohydrates that release energy slowly and sustain dancers throughout their performances.
I know first hand its not easy to get kids to try new foods, especially when it comes to the ones that pack the most nutrients. But over time I have found that creating a rainbow of color makes the plate FUN and enticing to young eyes.
Coating this entire meal is my quick and creamy Honey Dijon dressing is literally the pot of gold at the end of this rainbow salad.
The emulsion is simple, scrumptious, and can be assembled in minutes. Just enough zing from the vinegar for a flavorful bite, but sweet with notes of Honey and Dijon mustard. Perfect for coating all of those healthy veggies and curly cue pasta. Making for one complete dish and one happy dance family.
Recipe Below:
Ingredients:
1 box Cavatappi pasta
1 head of fresh broccoli
1 pint cherry tomatoes
1 orange sweet pepper
2 cups sliced summer sausage
2 cups purple & yellow rainbow carrots
1 cup fresh blueberries
Dressing:
6 tablespoons of olive oil
1 tablespoon of white wine vinegar
1 tablespoon of Dijon mustard
1 tablespoon honey
1 teaspoon fresh chopped parsley
1 teaspoon salt & pepper
Instructions:
For the Dressing- Add the white wine vinegar, Dijon mustard, honey, parsley to a medium mixing bowl. Whisk the mixture together and continue whisking while slowing drizzling olive oil into the bowl. Make sure to whisk quickly to ensure all flavors come together. The ingredients will begin to emulsify or combine into a smooth consistency. This usually takes between 3-5 minutes. Finish with salt & pepper to your liking.
Cook pasta according to package directions, drain and set aside.
Dice orange peppers into bite sized pieces and chop carrots into coin shaped slices. Remove the broccoli florets from their stems setting aside and using a serrated knife, cut the tomatoes into similar coin shapes like the carrots.
Last, cut sausage into rounds and then again into triangle’s. Kind of like pizza slices. Remember, fun visuals make food exciting.
Once pasta is completely cool to the touch, add in the cut vegetables and combine all ingredients. Pour the dressing over the entire mixture and fold in, making sure to coat each crunchy bite.
Place dish in the refrigerator covered for a minimum of 2 hours, but overnight is best and lasts up to 5 days. Perfect for assembling the night before competition and packing in your favorite lunchbox the morning off.
Hope you enjoy!
