Lunch 1: Veggie Pasta Salad
- Yield: 4 servings
Ingredients
- 2 cups cooked pasta (spirals)
- 1 (4 oz.) Libby’s Diced Carrots Vegetable Cup, drained
- 1/2 coarsely grated yellow cheddar cheese
- 8oz can sliced black olives, drained
- 2–3 tablespoons Italian dressing (or just olive oil and Italian seasoning, salt, pepper)
Instructions
- In a large bowl, combine all ingredients. Divide into lunchboxes and pack along with a little fruit and half of a boiled egg.
Find it online: https://www.laurafuentes.com/school-lunch-ideas-leftovers/