For most of us, Memorial Day weekend kicks off the season of sun and fun, slower schedules, and more than likely a cookout or two. But for the 49 million Americans identified as “food insecure” by the U.S. Department of Agriculture (USDA), summer doesn’t mean a vacation; it can mean continued stress in trying to keep their family well fed. That’s why Dreamfields pasta is calling on fans and friends to support their local food banks through its fifth annual Pastapalooza Market Basket Challenge to Help Fight Hunger.
Throughout the summer, food bloggers will compete in five unique “Market Basket” challenges and create original pasta salad, side dish or summer entrée recipes from five must-have ingredients in the Market Baskets. Fans and friends decide who wins by voting for their favorite dish at www.TryDreamfields.com/pastapalooza. The blogger/recipe with the most votes in each challenge will receive a $1,000 donation to their local food bank; a $200 donation will go to the food bank of choice of the remaining bloggers. Additionally, five randomly-drawn fans/participants who voted will win a family pack of Dreamfields + a $1,000 donation made in their name to a local food bank/pantry. All totaled, Dreamfields will be donating $14,000 in the fight against hunger.
“Dreamfields wants everyone to have the chance to enjoy great food and good health. That’s why we are donating to local food banks as part of our annual Pastapalooza campaign,” said Liz Housman, Dreamfields Director of Marketing. “We encourage everyone to support their local food banks and pantries year round because hunger doesn’t take a vacation.”
Pastapalooza V kicked off on May 21. A fan favorite recipe from a previous Pastapalooza is Summer Pasta Broccoli Salad. For more delicious recipes, visit www.DreamfieldsFoods.com.
SUMMER PASTA BROCCOLI SALAD
Preparation Time: 20 minutes
1 box Dreamfields Rotini
1 cup mayonnaise (light or regular)
1/4 cup red wine vinegar
1/4 cup sugar
3 cups chopped, raw broccoli (about 1-inch pieces)
1 cup shredded Cheddar cheese
1/2 cup roasted, unsalted sunflower seeds
1/2 cup crumbled, cooked bacon
1/4 cup diced red onion or sliced green onion
1. Cook pasta according to package directions; drain. Rinse with cold water until completely cooled; drain again. Place in large bowl.
2. Meanwhile, for dressing, in small bowl, whisk together mayonnaise, vinegar and sugar; set aside.
3. Add broccoli, cheese, sunflower seeds, bacon and onion to pasta. Toss to combine. Add dressing; toss until coated. Refrigerate, covered, until chilled, at least 1 hour. Let stand at room temperature 15 minutes before serving.
Makes 8 to 10 side dish servings.
Nutrition information (1/8 of recipe): 431 calories; 15 g protein; 47 g total carbohydrates; 22 g total fat; 6 g saturated fat; 35 mg cholesterol; 352 mg sodium; 6 g total dietary fiber