Pasta Salad for Kids

• bow-tie pasta↗200g g

  or use your favourite type

• extra virgin olive oil↗3 tbsp tbsp
• red wine vinegar1 tbsp tbsp
• dried oregano↗1 tsp tsp
• cherry tomatoes↗16-20
• olives↗75g g

  pitted (you can use green or black)

• cucumber↗½ small
• red onion↗1
• feta↗100g g

  cheese

• kettle

  (optional)

• medium saucepan
• wooden spoon
• timer
• measuring spoons
• mixing bowl
• ложка для змішування
• друшляк
• дошка для нарізання
• гострий зубчастий ніж
• ваги

Step-by-step instructions

1. 1

   Fill the medium saucepan with hot tap water, filling it up to three quarters. Place the saucepan on the stove. Season the water with a pinch of salt, then turn on medium‑high heat – the water should come to a boil in about a minute. Carefully pour the pasta into the boiling water – do this gently, as splashes can burn the skin.

2. 2

   Holding the saucepan handle with one hand (use a towel if it’s hot), gently stir the pasta with the long wooden spoon using the other hand – this prevents the pasta from sticking. Set the timer for 10 minutes. Stir the pasta roughly every minute and watch the heat so the water only gently boils while the timer counts down.

3. 3

   While the pasta cooks, measure 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar and 1 tsp dried oregano into the mixing bowl. Season with salt and black pepper, mix well – this gives you a fragrant dressing for the pasta.

4. 4

   When the timer signals, check the pasta for doneness. To do this, remove a piece of pasta from the boiling water with a wooden spoon, place it on a plate and let it cool slightly. Taste: if the pasta is soft, it’s ready; if it’s still a bit firm in the centre, cook a little longer. Set the timer for another 2 minutes and check again.

5. 5

   Place a large colander or sieve in the sink. When the pasta is done, turn off the heat and, using both hands, carefully transfer the saucepan to the sink and pour the pasta into the colander to drain the hot water. Let the pasta cool for a few minutes in the colander, then transfer it to the bowl with the dressing. Toss until the pasta is evenly coated with the dressing.

6. 6

   Place a cutting board on the work surface. Cut the cherry tomatoes in half, squeezing each between the thumb and index finger, and carefully cut their middle with a small serrated knife. Slice the pitted olives similarly, then add all the tomatoes and olives to the pasta.

7. 7

   Place the cucumber on the board and cut it lengthwise in half. Lay both halves skin‑side down so they don’t roll. Cut each half again lengthwise, obtaining four long pieces. Then slice them crosswise into small cucumber triangles. Add them to the bowl with the pasta, tomatoes and olives.

8. 8

   Place the onion on the board and hold it firmly. Trim the tip, then cut the onion in half through the root. Peel off the papery outer layers until only the glossy interior remains. Lay each half skin‑side down so it doesn’t roll. Holding the root end, carefully slice the halves into thin half‑moon strips. Stop when you reach the root. Add the onion to the bowl.

9. 9

   Crumble the feta into small pieces directly over the bowl, then gently mix everything until uniform. Serve immediately or chill for up to a day before eating.