Pasta Salad for Lunch This Week!

Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Chinese Roast Pork 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.

Ingredients Nutrition

Directions

  1. Cook the pasta as per package instructions. Rinse in cold water and toss with a little olive oil. Refrigerate.
  2. For each day, whisk together the liquid ingredients, if there is more than one.
  3. Mix the remaining ingredients with 1 1/2 cup of the cooked pasta, then toss with the liquid ingredients.
  4. 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.
Most Helpful

I really enjoyed the Artichoke Almond and Parmesan version for dinner tonight. I doubt that I would have thought of pairing these ingredients but I'm glad that someone else did. I made just a single serving for myself this evening and ate it hot. Very yummy!

Annacia March 07, 2013

What the heck! I made this recipe pretty much as given, to & including spreading it out over 5 days (well, 4 really, but I've got the making for the 5th one tomorrow & since the first 4 have gone so deliciously well, I'm sure that one will, too)! Definitely a great way to work a recipe, & it IS a keeper for me! Thanks for sharing it! [Made & reviewed in 1-2-3 Hits recipe tag]!

Sydney Mike February 26, 2012

This is wonderful! It is so easy to prepare and tastes wonderful! I made the day 3 version using marinated tofu in place of tuna and a yellow onion instead of the red as thats all I had. Also I added in some garlic and pepper. It was so good, Ill certainly make it again.
I had some leftovers and so the next day I added some tomato sauce to juicen them up a bit more and that was even better I thought.
THANK YOU SO MUCH for sharing this keeper with us, Duonyte!
Made and reviewed for 1-2-3-Hit Wonders June 2011.

Lalaloula July 01, 2011