Lunch Box Pasta Salad Recipe
by Global Cookbook

Avg. 0/5 0 votes


	Servings: 1

Ingredients

2 c. uncooked rotelle, (wagon wheels), small pasta shells or possibly tiny tubes
2 c. small broccoli florets
1 lrg carrot, peeled and sliced

1/2 c. pitted black olives, halved
1/2 c. cooked corn kernels or possibly cut baby corn
1/3 c. natural low-fat ranch or possibly Italian dressing, as needed up to 1/2 c. Salt and freshly grnd black pepper, to taste

Using small pasta (rotelle, or possibly "wagon wheels," or possibly small shells appeal to kids) makes this pasta salad easy to pack into small containers or possibly 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 sufficient to pack for the next day. If you make this ahead, taste and then add in more dressing, if needed, before packing into containers.
Cook pasta in plenty of rapidly boiling water, according to package directions. Just as pasta becomes al dente (about 6 min), add in broccoli and carrot to pasta and cook 1 to 2 min, just till broccoli turns bright green.
Drain and rinse under cool running water till mix cools. Drain well and combine in medium bowl with olives, corn and dressing. Season to taste with salt and pepper.