If you're trying to get a kid interested in cooking, this colorful salad is a good first choice. Depending on the age of the child, you may want to take over pasta cooking duty, but save saying, "frogs eyes" for the kid.
With apologies to my aunt, I confess that I made some changes to her original. Since everything was in season, I had the opportunity to use fresh peas and heirloom tomatoes, but you can also use frozen peas and a juicy beefsteak tomato. As always, stick to locally grown organic vegetables. I didn't add the shrimp, since we were serving it with grilled prawns but I served crumbled feta cheese on the side.
Time: 1 hour
Yield: Serves 10 - 12