What to send for Tuesday’s lunch. . .
Last night was a little hectic, so I made my kids a quick pasta dish with roasted vegetables for dinner, and I made extra pasta so I could use it for their lunch today. I made organic, 100% whole grain pasta (from Trader Joe’s), but you could also use organic brown rice or quinoa pasta for a gluten-free option.
To put together a pasta salad that would be good cold, I added:
- Sliced carrots
- Diced cucumbers
- Diced red bell pepper
- Sliced mushrooms
- Sliced black olives
- Garbanzo beans
- Little olive oil
- Squeeze of lemon
- Pinch of salt and pepper
Use any vegetables your kids like or whatever you have on hand! You could also mix up the proteins. I didn’t add much to dress the pasta salad as my kids aren’t picky, and a simple lemon and oil dressing works for them. You can use a small amount of dressing or pesto that your kids like. Sky’s the limit with pasta and grain salads. . .
I packed a few raspberries to go along with the pasta salad.
Doesn’t this look huge? After I added all the veggies to the containers and mixed it up, I realized how big it looked. Really, it’s mostly vegetables with a half-cup or so of pasta and a handful of garbanzo beans.
Snack today was applesauce. My kids never get sick of these. I like that they come in various flavors so I feel like I’m at least switching it up a little bit!