Do you ever feel like a short-order cook as you prepare school lunches? Requests coming from every direction, and no one likes the same thing? Well, here’s a recipe from Be Thrifty via Storey’s Kathleen Cannata Hanna that kids, teens and grownups will all appreciate. In this build-a-lunch model, he who hates olives can simply leave them out. Lunch nirvana….
Make-Your-Own Pasta Salad
This pasta-salad recipe functions like a deli counter, a blank slate that will please the vegetarian and salami lover alike. Just prepare the pasta, present the ingredient options, and let everyone go to town. (Serves 4-6)
1 pound short pasta, such as corkscrews or farfalle
Salt
Italian, Caesar, or Greek salad dressing
1. Bring salted water to a boil for the pasta.
2. Meanwhile, choose desired topping ingredients (see below) and toss gently in individual-size to-go containers.
3. Cook the pasta in the boiling water until al dente. Drain and rinse briefly under cool water; drain well. Add to the individual containers with chosen ingredients; drizzle with enough dressing to coat everything well.
4. Serve warm or chilled.
Possible toppings:
Marinated artichoke hearts, drained and quartered
Roasted red peppers, drained and sliced
Thinly sliced salami
Thinly sliced deli ham
Canned tuna in vegetable oil, drained and flaked
Thinly sliced red onion
Chopped tomato
Broccoli florets
Pitted green or black olives
Cubed provolone cheese
Grated Parmesan cheese
For more money-saving school lunch tips, check out yesterday’s post–“Cheap Lunch 101“
1 Comment
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