Fresh-Fun Fusilli Pasta Salad with Silan (Kid + Adult Friendly)

Bright, quick‑to‑make, and totally packable—this fusilli salad with raisins, orange, roasted peppers, sunflower seeds, basil, and a touch of silan (or honey/maple syrup) is a back‑to‑school superstar that kids and adults will love. It’s subtly sweet, fresh, and perfect for school lunches—and yes, it slaps for grown‑ups too.

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Recipe

Servings: 4 (3 toddler portions + 1 adult or shared)

Calories per serving: ~290 kcal

Total time: 25 minutes

Fresh-Fun Fusilli Pasta Salad with Silan (Kid + Adult Friendly)

Ingredients:

• 2 cups dry fusilli pasta

• 3 tablespoons raisins

• 4–5 cherry tomatoes, quartered

• 1 small orange (or 2 mandarins), peeled and chopped

• ⅓ cup roasted red pepper, diced (jarred or homemade)

• 2 tablespoons sunflower seeds (hulled, unsalted)

• 4–5 fresh basil leaves, chopped or torn

• 1 tablespoon olive oil

• 1 tablespoon silan, maple syrup, or honey (optional, to taste)

• 1 teaspoon lemon juice or apple cider vinegar

• Pinch of salt (optional or to taste; skip if for under-1-year-olds)

Instructions:

1. Cook the pasta:

   1. Boil fusilli in lightly salted water until just soft (a bit beyond al dente for toddlers). Drain and rinse with cool water. Set aside to cool.

2. Prep the mix-ins:

   1. While the pasta cools, prepare the raisins, tomatoes, orange, roasted pepper, sunflower seeds, and basil.

3. Make the dressing:

   1. In a small bowl or jar, whisk together the olive oil, silan (or honey/maple), lemon juice, and a pinch of salt.

4. Assemble the salad:

   1. In a large mixing bowl, combine the cooked pasta with all fruits, veggies, seeds, and basil. Pour over the dressing and toss until fully coated.

5. Taste and adjust:

   1. Add more silan if your child prefers sweeter flavors, or a bit more acid for adults. The balance of sweet-savory should be gentle and bright.

6. Chill or pack:

   1. You can refrigerate the salad for 30 minutes or pack it immediately into lunch containers.

Nutritional Value (Per Serving):

• Calories: ~290 kcal

• Protein: ~6 g

• Fat: ~10 g

• Carbohydrates: ~45 g

• Fiber: ~3 g

• Natural sugars: ~10 g

• Sodium: ~80 mg (depending on salt and roasted pepper)

Storage Instructions:

Store in an airtight container in the refrigerator for up to 2 days. Cherry tomatoes may soften slightly—if making ahead, add them just before packing. Serve cold or at room temperature.

Cook the pasta

Cool the pasta

Assemble all ingredients

Seal, shake to mix

Serve

Pack for lunch

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Prompt

Here's how I prompted this lovely "Fresh-Fun Fusilli Pasta Salad with Silan (Kid + Adult Friendly)" recipe:

My mom suggested I try to freshen up the lunchbox meals with something new. She suggested cold pasta salad, and I loved that idea so I asked ChatGPT for help:

I want to make cold pasta salad using fussili for my toddler for school. So maybe with raisins etc to make it more palatable. Orange.. cherry tomato.. sunflower seeds... basil.... Roasted peppers... I'm open to ideas.

ChatGPT suggested a recipe:

Here’s a fun, colorful, toddler-friendly Cold Fusilli Pasta Salad recipe that balances sweetness, texture, and nutrition—perfect for school lunchboxes. It avoids strong flavors but keeps things interesting and wholesome.

🍝 Toddler Cold Fusilli Pasta Salad (Sweet & Savory)

Servings: 3 toddler lunches

Prep Time: 10 minCook Time: 10 minChill Time: 30 min (optional, can be packed warm)Calories per serving: ~280 kcalProtein: ~6g | Fat: ~10g | Carbs: ~40g

📝 Ingredients:

• 1 cup dry fusilli pasta

• 2 tbsp raisins

• 4–5 cherry tomatoes, quartered

• 1 small orange, peeled and diced (or mandarin segments, halved)

• 2 tbsp roasted red bell pepper, diced (jarred or homemade)

• 1 tbsp sunflower seeds (unsalted, hulled)

• 4–5 fresh basil leaves, chopped or torn

• 1 tbsp extra virgin olive oil or melted coconut oil

• 1 tsp apple cider vinegar or lemon juice

• Pinch of salt (skip if under 1 yr old)

🥣 Instructions:

1. Cook the pastaBoil fusilli in lightly salted water until soft (not al dente), drain and rinse under cool water. Let it cool completely or refrigerate if making ahead.

2. Toss ingredientsIn a large bowl, combine cooked fusilli with raisins, cherry tomatoes, orange pieces, roasted peppers, sunflower seeds, and basil.

3. DressIn a small bowl, whisk together olive oil and apple cider vinegar. Drizzle over pasta salad and toss to coat evenly.

4. Taste and adjustAdd a pinch of salt if desired, or a little honey if your toddler prefers more sweetness.

5. PackPortion into toddler lunch containers. Can be made the night before and stored in the fridge.

✅ Tips:

• Add shredded cheese like mozzarella or crumbled feta if dairy is tolerated.

• Use cut grapes or diced apple instead of orange for variety.

• Add peas or steamed sweet corn for extra color and fiber.

• Skip seeds if choking hazard is a concern, or finely chop them.

🧊 Storage:

Keep refrigerated in an airtight container up to 2 days. Best served cold or room temp.

I tasted and corrected with a bit of silan:

1 tbsp silan really made it better

ChatGPT thought that was a great idea:

Perfect choice 👌 — a tablespoon of silan (date syrup) adds just the right mellow sweetness and depth without being overpowering. It also balances the tang from the vinegar or orange, making the whole salad more appealing for a toddler’s palate.

Scroll to the top or click the link below for the final recipe.

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