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Lunch Box Pasta Salad
6 SERVINGS
Using small pasta (rotelle, or "wagon wheels," or small
shells appeal to kids) makes this pasta salad easy to pack into small containers
or shallow thermoses. Feel free to substitute other vegetables--such as green
peas. You can make this dish the evening before; 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.
Ingredients
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2 cups uncooked rotelle (wagon wheels), small pasta shells or tiny tubes
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2 cups small broccoli florets
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1 large carrot, peeled and sliced
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1/2 cup pitted black olives, halved
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1/2 cup cooked corn kernels or cut baby Corn
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1/3 to 1/2 cup natural low-fat ranch or Italian dressing, as needed
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Salt and freshly ground black pepper, to taste
Method
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.
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