Name: Lunch 1: Veggie Pasta Salad
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)

Lunch 3: Quick Veggie Noodle Soup

Easy lunches made with leftovers! Perfect for back to school and the office!

Print Recipe

★★★★★

4.8 from 6 reviews

Author: Laura Fuentes
Yield: 2 servings

Ingredients

2 cups chicken or veggie stock
1 cup cooked pasta
1 (4 oz.) Libby’s Peas & Carrots Vegetable Cup, drained

Instructions

In a microwave safe bowl, heat up stock, pasta, and veggies. Once thoroughly heated, pack inside a thermos.

Find it online: https://www.laurafuentes.com/school-lunch-ideas-leftovers/