2026-11-09 • Ages 2–5
Color-Wheel Pasta Salad Jars
Rainbow sorting and volume
Ingredients and preparation
PER CHILD: 1/2 cup cooked whole-grain rotini, 1 tbsp each softened carrot, corn, peas, and diced red pepper, 1 tbsp mild yogurt-herb dressing. BEFORE CLASS: Wash carrots and peppers; remove pepper stems, seeds, and membranes. Chef cooks pasta and carrots; cool rapidly. Drain vegetables. Portion chilled ingredients. Set out clear take-home cups with lids, aprons, individual knives, mats, tablespoons, funnels/spoons, labels, and cleanup bins.
30-minute lesson
0–3 min: Aprons, handwashing, cold-food rule. 3–7 min: Name and sort colors. 7–14 min: Measure vegetables and cut softened pieces. 14–22 min: Layer pasta, colors, and dressing. 22–26 min: Group photo. 26–30 min: Shared cleanup; refrigerate labeled jars and check take-home roster.
Ages 2–3
Sort colors; scoop tablespoons; add layers; shake the sealed cup with teacher help.
Ages 4–5
Cut cooled soft carrots and peppers; measure equal tablespoons; predict and create a repeating color pattern.
Learning goals
Volume measurement, color sequencing, equal amounts, patterning, safe cutting, layering, temperature safety, and observing how shaking mixes ingredients.
Chef instructions
No baking. Keep ingredients at 41°F or below. After assembly, seal and refrigerate immediately. Send home cold with a same-day refrigeration reminder; discard if held above safe temperature limits.
Teacher photo upload
Classrooms ages 2 and up: upload finished creation photos or a permitted group photo. Choose your center and classroom. Your center’s director and Evelyn receive the photos by text.
Upload finished creation photos