Pasta Salad for School Lunches

Pasta Salad for School Lunches

One of the most intimidating things for parents about going back to school is the lunches.  As in ‘What will I pack? Which quickly segues into ‘What will they actually eat this year?

This year my daughter has discovered pasta salad.  Not only is it easy to make, but you can vary the ingredients to accommodate what you have on hand.  Some of Lily’s favorite ingredients are corn, diced ham or chicken, cheese and sweet red bell pepper all wrapped up with a tangy Italian style vinaigrette.  While you are making some for them, you can make a little extra to have for your lunch too!

……and if you are looking for something fun and fast for breakfast, have you tried waffle toast?  Instead of making waffles from scratch, lightly butter a piece of bread, cook it in the waffle iron, then sprinkle it with cinnamon sugar.  We did this at the lake this summer (no toaster, but we had a waffle iron!) and loved it.  Delicious and different!

Pasta Salad with Mozzarella, Basil, Ham and Tomatoes
Serves 4

2 cups of cooked pasta, any kind
1 cup of cherry tomatoes, halved *we love sweet-as-candy sungold 100s when they are in season.
½ cup of diced ham, turkey or salami
¼ cup corn
1/3 cup of diced mozzarella cheese (cheddar is good here too.)
½ of a small red or orange bell pepper, diced, about 1/3 cup
¼ cup chopped fresh basil or 4 tsp. dried
1 Tbsp. chopped fresh thyme or 1 tsp. dried.
6- 8 Tbsp of Italian Vinaigrette*, salt and pepper to taste.
Recipe follows, but you could easily use your favorite purchased Italian Vinaigrette
Toss all of the ingredients together and enjoy!

*Italian Vinaigrette
6 Tbsp. Olive Oil
2 Tbsp. Red Wine Vinegar (Cider Vinegar is good too.)
1 tsp. each dried parsley, oregano and thyme.
1 clove of garlic, smashed
¼ tsp. salt
pinch of ground black pepper
Whisk all of the ingredients together and remove the garlic clove.


Authored by: Phoebe Schilla

Phoebe dreamt of going to cooking school as a young child, and when she was 19, she was given the opportunity to study at Le Cordon Bleu in Paris, France. Needless to say she jumped at the chance and hasn’t looked back since. After her return from France she continued her education working in restaurants, and eventually found herself back in Culinary School, this time at the Culinary Institute of America (CIA) in Hyde Park, New York. She spent two years there, and graduated with an AOS degree in the culinary arts. The Cordon Bleu and the CIA couldn’t be more different. The two educational styles complemented each other and gave her a well rounded education. As a result, she knows a lot of minutiae about the culinary arts and feels comfortable cooking just about anything. There is nothing that pleases her more than to make something beautiful and fragrant to eat. This is what she was meant to do, and she loves sharing her cooking skills and knowledge with others. More information and recipes can be found on Phoebe's website, Studio of Good Living!

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