Lunchbox Pasta Salad
Make this salad easy to pack into a small container or thermos by using small pasta shapes. (In other words, save the lasagna noodles for lasagna!)
- 2 cups uncooked bow ties, wagon wheels or shells
- 2 cups frozen green peas
- 1 cup baby carrots, cut into ½-inch logs
- ½ (14–15 ounces) can baby corn; cut corn into ½-inch logs
- ½ cup pitted, sliced black olives
- 1/3 to ½ cup low-fat salad dressing of your choice
Cook the pasta according to package directions.
One to two minutes before pasta is done, add the peas and carrots directly to the simmering pasta.
Drain the mixture and rinse under cold running water until cool.
Drain again and combine in a large bowl with the olives, baby corn and salad dressing.
Season to taste with salt and pepper.
- If you make this the night before, taste it before packing into a container—it may need more dressing.
- The vegetables can be varied to suit your kids' tastes.
Submit!
