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Cafeteria Cook-Off: Williamstown pasta salad throwdown - WCAX.COM Local Vermont News, Weather and Sports-

Cafeteria Cook-Off: Williamstown pasta salad throwdown

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BURLINGTON, Vt. -

In this Cafeteria Cook-Off it's a battle for the Golden Spoon.

At the Williamstown Elementary School, Chef Anne Finegan and Principal Jamie Kinnarney often have throwdowns, where the kids decide who made the better dish. The winner gets the Golden Spoon.

In this competition, Chef Annie makes a BLT pasta salad and Principal Jamie makes a Thai pasta salad.

Watch the video for more.

     

Chef Anne Finegan's BLT Pasta Salad

Ingredients:

  • 1 pound pasta (any shape)
  • 12 oz turkey bacon
  • 1 pt cherry tomatoes
  • 1 head iceberg lettuce (can also use romaine or spinach)

Dressing:

  • 1 C low fat mayo
  • 1/2 C low fat sour cream
  • 1/4 C red wine vinegar
  • 2 Tbsp. sugar
  • 1 tsp salt
  • 1 tsp black pepper

Instructions:

Cook pasta, drain and cool. While pasta is cooking, cook bacon, and allow to cool, then crumble. Cut Cherry tomatoes in half, and take the core out of the lettuce and cut into bite size pieces.

Mix all ingredients together for the dressing, until smooth.

In large bowl, combine pasta, bacon, tomatoes, and lettuce, toss to mix.

Add dressing, stir to coat all pasta. Taste, adjust salt and pepper as needed.

     

Principal Kinnarney's Thai Pasta Salad

Dressing:

  • 1⁄4 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 1⁄2 teaspoons lime juice
  • 1 1⁄2 teaspoons minced gingerroot
  • 1 1⁄2 teaspoons minced garlic
  • 1 tablespoon sesame oil
  • 1 tablespoon Olive Oil
  • 1 tablespoon chopped cilantro leaf

Salad:

  • 12 ounces bow ties
  • 1 (12 ounce) package broccoli slaw mix
  • 9 baby carrots, julienned (to matchstick size)
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