Lunch Box Pasta Salad


2 cups uncooked rotelle, (wagon wheels), small
pasta shells or tiny tubes
2 cups small broccoli florets
1 large carrot, peeled and sliced
1/2 cup pitted black olives, halved
1/2 cup cooked corn kernels or cut baby corn
cup natural low-fat ranch or Italian dressing
Salt and freshly ground black pepper, to taste


Cook pasta in plenty of rapidly boiling water, according to package directions. Just as pasta becomes al dente (about 6 minutes), add broccoli and carrot to pasta and cook 1 to 2 minutes, just until broccoli turns bright green.
Drain and rinse under cold running water until mixture cools. Drain well and combine in medium bowl with olives, corn and dressing. Season to taste with salt and pepper.




Using fun pasta shapes makes this pasta salad easy to pack into small containers or shallow thermoses. Feel free to substitute other vegetables-such as green peas. I like to make this dish the evening before I plan to send it for lunch. We eat some for dinner and save enough to pack for the next day. If you make this ahead, taste and then add more dressing, if needed, before packing into containers.


4.0 servings


Friday, December 10, 2010 - 1:02am


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