Browsing Tag

pasta salad

Desk Lunch // Chicken Pesto Pasta Salad

August 19, 2018

If you’re signed up to receive my weekly meal-planning and behind-the-scenes newsletter, then chances are you’ve already heard that I’m on a mission to make Joe’s lunches a little healthier, with more variety and interest each week. I realized that I had been phoning in her lunches for a long time now that life has been busy with littles, and when I don’t prepare lunches in advance, he really doesn’t get the most well-rounded lunches. So each Sunday, I prep and assemble five lunches for Joe’s week to keep things easy for me but healthy, tasty and well-rounded for him.

I’m hoping to share a few more “desk lunch” ideas as we approach the back-to-school season. Some of these ideas will probably transfer into school lunch ideas, while others may be catered toward more adult tastes. My kiddos don’t love pesto all that much, so if I were making this for the girls I would keep most of the ingredients in the recipe but swap the pesto for olive oil and grated Parmesan cheese. The rest of the ingredients in this dish my kiddos love!

This recipe also gets my stamp of approval because it can be made in advance for the entire week, doesn’t require heating in the microwave and is well-rounded and flavorful. I will serve this meal with a side of carrot sticks for Joe as well as a piece of fruit or a Lara Bar for mid-afternoon hunger on those long days that he’s going to HS football practice after work this fall!

Desk Lunch // Chicken Pesto Pasta Salad
Author: 
Serves: 5 servings
 
Ingredients
  • 1 lb. (16 oz.) corkscrew pasta, cooked according to package directions, then drained and rinsed in cold water
  • 2 cooked boneless, skinless chicken breasts, chopped (I used a rotisserie chicken and chopped it up)
  • 1 pint cherry tomatoes, halved
  • 8 oz. fresh mini mozzarella balls
  • ½ cup pitted and halved kalamata olives
  • 1 jar (8 oz.) pesto
Instructions
  1. In a large bowl, combine the pasta, chicken breasts, halved cherry tomatoes, mozzarella balls, olives and pesto. Stir until well-combined. Spoon into lunch containers and refrigerate until ready to eat.
  2. Note: It's best to slightly under-cook the pasta to prevent it from becoming too soft as it sits in the refrigerator.

 

Sun-dried Tomato and Asparagus Pasta Salad

July 6, 2011

Thanks for all your kind words and support about our race. I’m already searching out my next race. Joey, on the other hand, is taking a few steps back from distance running and is going to focus on shorter runs paired with lots of lifting and agility workouts.

Races aside, we are in full-on wedding mode over in this neck of the woods. Tomorrow is my last day of work before the wedding, and my family starts arriving in town tomorrow, too. I’m so excited to spend a few days with my mom, dad, Andrea, my little sisters among other family members before the wedding day arrives.

But amid the craziness, a girl’s gotta eat, right? My mom and I made this tasty and off-beat pasta salad last week, inspired by Food Network’s ‘Mix and Match Pasta Salad’ article. To be quite honest, the combination of ingredients was fun and tasty, but the Creamy Parmesan Dressing was anything but rich and complex. So we did our thing and dressed it up a bit with the addition of Greek yogurt, balsamic vinegar, dried dill and a little olive oil for a thinner consistency.

Thank goodness there is plenty of summer left to make this again and again.

A serious dose of wedding updates coming up soon!

Sun-dried Tomato and Asparagus Pasta Salad

Ingredients
Pasta Salad
*1 lb. fusilli pasta, cooked according to package directions, drained and rinsed under cold water and drained again
*2 cups steamed chopped asparagus
*3 ears of cooked fresh sweet corn kernels
*1 cup sun-dried tomatoes in oil, drained and chopped

Dressing
*1/2 cup 2% Greek yogurt (plain)
*1/2 cup sour cream
*1/3 cup olive oil
*3 tablespoons balsamic vinegar
*1/8 cup freshly squeezed lemon juice
*1/2 teaspoon dried dill or 1 teaspoon chopped fresh dill
*1 garlic clove, minced
*1 1/2 cups shredded Parmesan cheese 
*Salt and pepper to taste

Instructions
*Place cooked pasta in a very large bowl along with the asparagus, corn and sun-dried tomatoes.
*In a small mixing bowl, combine all the dressing ingredients. Stir until well combined. Pour mixture atop pasta mixture in larger bowl. Toss or stir until well-combined. Refrigerate for at least 30 minutes to an hour before servings. Makes 8 to 10 side-dish servings

Happy Cooking!

Madison