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Pasta Salad for Lunch This Week!

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“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


  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.

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