PASTA SALAD FOR LUNCH THIS WEEK!
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
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.
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