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Dr Preeya Alexander reveals the ‘secretly healthy’ pasta salad recipe she swears by for her family

The perfect weeknight dinner: Doctor reveals the ‘secretly healthy’ pasta salad recipe she swears by for her family – and it’s VERY easy to make

  • Australian doctor shares her simple pasta salad recipe packed full of vegetables 
  • Dr Preeya Alexander, from Melbourne, said ‘easy-peasy’ recipe is ‘kid friendly’
  • Dish consists of carrots, celery, peas, cheese, sour cream and coleslaw dressing

A doctor has shared the simple pasta salad recipe she follows to ensure her children eat enough vegetables. 

Dr Preeya Alexander, from Melbourne, made the pasta dish – packed with carrots, celery, peas, cheddar cheese and spring onion, dressed with light sour cream and coleslaw dressing.

The GP, who blogs under The Wholesome Doctor on Instagram, said her ‘easy-peasy kid-friendly’ recipe is ‘seriously easy to make’ at home in just minutes.

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Dr Preeya Alexander, from Melbourne, made a pasta salad dish - packed with carrots, celery, peas, cheddar cheese and spring onion, dressed with light sour cream and coleslaw dressing

An Australian doctor has shared her recipe for a pasta salad – packed with carrots, celery, peas, cheddar cheese and spring onion, dressed with light sour cream and coleslaw dressing

Dr Preeya Alexander (pictured), from Melbourne, said her 'easy-peasy kid-friendly' recipe is 'seriously easy to make' at home in just minutes

Dr Preeya Alexander (pictured), from Melbourne, said her ‘easy-peasy kid-friendly’ recipe is ‘seriously easy to make’ at home in just minutes

Ingredients you need to make a pasta salad

  • Cool cooked pasta
  • 1 big carrot grated
  • 3 celery stalks chopped
  • 1 cup of peas and/or corn
  • Handful grated cheddar
  • Coleslaw dressing or mayonnaise
  • Solid spoonful of sour cream
  • Spring onion or parsley

‘Packed with rainbows, suitable for everyone in the family (if you have a littler infant you may skip the celery),’ the mother-of-two wrote.

To make the dish, she simply added grated carrot, three chopped celery stalks, and one cup of peas to a large batch of ‘cool’ cooked spiral pasta.

Dr Alexander said you can also add a cup of corn to increase vegetable intake.

Next, she added a handful of grated cheddar, coleslaw dressing and a ‘solid’ spoonful of sour cream.

Home cooks can use mayonnaise as an alternative to coleslaw dressing. 

She served the meal with chopped spring onion and pepper to taste.

The recipe is perfect for parents with fussy eaters, with dozens saying they couldn’t wait to try out the dish at home. 

‘I’ve got a nearly one year old and want her to start eating more with the family,’ one parent wrote.

And one woman added: ‘Yum! Also much nicer to see this then the old feta and tomato that’s doing the rounds.’ 

Those who created a similar pasta salad said it’s their ‘favourite easy lunch’ while some added other ingredients such as tuna or smoked trout.

To make the dish, she simply added grated carrot

She then added three finely chopped celery stalks

To make the dish, she simply added grated carrot and three finely chopped celery stalks

She added one cup of peas but suggested homes can also add a cup of corn to increase the vegetable intake

She then added cheddar cheese to the mix

She added one cup of peas but suggested homes can also add a cup of corn to increase the vegetable intake. She then added cheddar cheese to the mix 

Dr Alexander then dressed the pasta salad with light sour cream

She coated the pasta with coleslaw dressing

Dr Alexander then dressed the pasta salad with light sour cream and coleslaw dressing

Last year Dr Alexander also shared the exact foods she packs in her then-three-year-old daughter’s lunchbox for preschool.

She often prepares lamb kofta, wholemeal soft wraps, bite-size cheese, apricot squares and barbecue corn for her toddler girl, who she nicknamed ‘Miss S’.

Fresh produce is also packed into the lunchbox, including farm-grown cherry tomatoes, which were cut in half, and sliced-up apple cucumber.

‘For a child Miss S’ age – three years old – the recommendation is for two-and-a-half serves of vegetables per day; to reduce risk of childhood obesity and obesity related diseases,’ she said on her Instagram page.

‘A serve is a cup of raw veg (like what’s here) or half a cup of cooked veggies. I try to sneak veggies in with snacks as well to get in as much as possible (green beans, celery or carrot with dip for instance.’

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