Speedy Confetti Pasta
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This recipe is designed to take advantage of whatever tasty vegetables you might have in your refrigerator. The addition of leftover pasta, along with scallions, lemon and olive oil, makes a lunchbox staple that tends to go over well with the grade school set.
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Katie Morford writes about food and family on her blog, Mom's Kitchen Handbook.
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“This is the perfect way to use up leftover pasta.
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Ingredients
- 2 cups cooked rotini pasta (about 4 ounces uncooked)
- 1 cup diced vegetables (raw carrots, peppers, cucumbers; cooked corn, broccoli, zucchini)
- 1 1/2 ounces Cheddar or other firm cheese, cut into small cubes
- 2 slices turkey or other deli meat, cut into small pieces
- 12 cherry tomatoes, cut in half
- 2 scallions, white and light green parts, sliced thin
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon Kosher salt
- Freshly ground black pepper to taste
Preparation
Combine the cooked rotini, diced vegetables, cheese, meat, tomatoes and scallions in a medium bowl and stir well.
Drizzle the olive oil and lemon juice over the pasta. Add the salt and a sprinkling of pepper, and stir again.
Pack into lunchbox containers with tight-fitting lids.
