Best Pasta Salad For Lunch This Week Recipes

LUNCHBOX PASTA SALAD

Lunchbox pasta salad image

Rustle up this pasta salad for kids' lunchboxes. Customise with ham, prawns or eggs for a dose of protein - or cheese if catering for vegetarian diets

Provided by Lulu Grimes

Categories Lunch

Time 26m

Number Of Ingredients 8

Ingredients

400g pasta
4-5 tbsp fresh pesto
1 tbsp mayonnaise
2 tbsp Greek yogurt
½ lemon , juiced
200g mixed cooked veg such as peas, green beans, courgette (chop the beans and courgette into pea-sized pieces)
100g cherry tomatoes , quartered
200g cooked chicken , ham, prawns, hard-boiled egg or cheese

Steps:

Cook the pasta in boiling water until it is al dente, so about 11 mins, but refer to the pack instructions. Drain and tip into a bowl. Stir in the pesto and leave to cool.
When the pasta is cool, stir through the mayo, yogurt, lemon juice and veg. Spoon into lunchboxes or on to pasta plates and put the cooked chicken or protein of your choice on top. Chill until ready to eat if intended for a packed lunch.

Nutrition Facts : Calories 528 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 1.2 milligram of sodium

PASTA SALAD FOR LUNCH THIS WEEK!

Pasta Salad for Lunch This Week! image

This recipe came from Real Simple. It's one that you clearly can modify to use whatever you have handy in the pantry and fridge. Bringing a lunch from home is a great way to save money - even the employee cafeteria is getting pricey! You can use pretty much any short variety of pasta. I would add julienned sundried tomatoes to several of these, or some chopped red bell pepper, for color and flavor. I threw in a little Recipe #269360 with the Asian version. Please note: I seem to get only 4 servings from a pound of pasta, so you might want to check that.

Provided by duonyte

Categories Lunch/Snacks

Time 25m

Yield 5 serving(s)

Number Of Ingredients 24

Ingredients

1 lb fusilli or 1 lb farfalle pasta
olive oil
1/2 cup canned chick-peas or 1/2 cup cooked chickpeas
1/2 cup arugula
1/4 cup crumbled feta
2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
6 jarred artichoke hearts, chopped
2 tablespoons chopped roasted almonds
2 tablespoons grated parmesan cheese
2 tablespoons extra virgin olive oil
1 (3 ounce) can tuna, drained
1/4 cup pitted kalamata olive
2 tablespoons chopped red onions
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 carrot, thinly sliced
1/4 English cucumber, diced
1 tablespoon canola oil
2 tablespoons chopped roasted peanuts
2 teaspoons low sodium soy sauce
1 teaspoon rice vinegar
1/2 cup shredded chicken
1/4 cup prepared pesto sauce

Steps:

Cook the pasta as per package instructions. Rinse in cold water and toss with a little olive oil. Refrigerate.
For each day, whisk together the liquid ingredients, if there is more than one.
Mix the remaining ingredients with 1 1/2 cup of the cooked pasta, then toss with the liquid ingredients.
For the Chicken and Pesto version, I found that warming the pasta in the microwave just a bit helped it toss more evenly with the pesto. You do need to let it cool a bit before packing it up for your lunch.