yellow insulated lunch bag image
Jonathan W
I commute to my university, and often have classes from 9 am until 4 pm. During my breaks between classes, it's not feasible to drive home for lunch, so I end up eating at the restaurants my campus offers, most of which is fast food (unhealthy and expensive). I love pasta salad, and I was thinking that would be a great lunch idea to pack into a tupperware and put in my bag. But I won't have refrigeration obviously, so it would have to be stuff that wouldn't start to go bad or taste funny after 4 hours.
So... whatcha got for me in terms of recipes? Thanks!
Answer
Instead of a mayo based salad, do a vinegar based one...you will have less to worry about. 4 hours isn't too bad - but I would look into getting an insulated lunch bag anyway...it really helps!
Greek Pasta Salad
1 lb pasta, (rotini, farfalle, or shells) cooked to minimum time and cooled (donât rinse!)
½ large red onion, chopped
1 to 2 cloves garlic, minced
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
Freshly ground black pepper â to taste
Sprinkle of salt, to taste
½ Cup extra virgin olive oil
½ Cup red wine vinegar
1 lemon, juiced
1 small can sliced black olives
1 & ½ clamshells of red pear or cherry tomatoes cut in half
1 bell pepper, chopped (I prefer orange or yellow for the color, otherwise red. You can use green, but the others are sweeter.)
1 large cucumber, seeds scooped out and discarded, chopped
1 block (6 or 8 oz) feta cheese, crumbled
1 cup freshly shredded parmesan cheese
In a LARGE bowl, mix together onion, garlic, herbs, oil, vinegar, and lemon juice and let sit for about 20 minutes. Add the pasta and the rest of the ingredients and mix well. Refrigerate for a few hours before serving.
Other things you can add: chopped asparagus (steamed & cooled), chopped broccoli (steamed and cooled or raw), (this may absorb some of the oil & vinegar, so you may need to add more), chopped zucchini, chopped summer squash, canned artichoke hearts, drained and chopped, fresh, chopped spinach, thinly sliced pepperoni.
Instead of a mayo based salad, do a vinegar based one...you will have less to worry about. 4 hours isn't too bad - but I would look into getting an insulated lunch bag anyway...it really helps!
Greek Pasta Salad
1 lb pasta, (rotini, farfalle, or shells) cooked to minimum time and cooled (donât rinse!)
½ large red onion, chopped
1 to 2 cloves garlic, minced
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
Freshly ground black pepper â to taste
Sprinkle of salt, to taste
½ Cup extra virgin olive oil
½ Cup red wine vinegar
1 lemon, juiced
1 small can sliced black olives
1 & ½ clamshells of red pear or cherry tomatoes cut in half
1 bell pepper, chopped (I prefer orange or yellow for the color, otherwise red. You can use green, but the others are sweeter.)
1 large cucumber, seeds scooped out and discarded, chopped
1 block (6 or 8 oz) feta cheese, crumbled
1 cup freshly shredded parmesan cheese
In a LARGE bowl, mix together onion, garlic, herbs, oil, vinegar, and lemon juice and let sit for about 20 minutes. Add the pasta and the rest of the ingredients and mix well. Refrigerate for a few hours before serving.
Other things you can add: chopped asparagus (steamed & cooled), chopped broccoli (steamed and cooled or raw), (this may absorb some of the oil & vinegar, so you may need to add more), chopped zucchini, chopped summer squash, canned artichoke hearts, drained and chopped, fresh, chopped spinach, thinly sliced pepperoni.
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Title Post: Pasta salad that could last a while?
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Rating: 97% based on 9832 ratings. 4,6 user reviews.
Author: Unknown
Thanks For Coming To My Blog
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