School Lunch Ideas for Kids + Pizza Pasta Salad
A list of easy and quick packed lunches for school (with photos!) and the tips to keep them fresh for hours inside a lunch box. Plus, my kid's favorite pasta lunch recipe.
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Ingredients
- 12 ounce box pasta, cooked
- ¾ cup mozzarella cheese, cubed
- 1 cup broccoli florets, chopped
- 4 ounces nitrate free pepperoni slices, quartered
- ⅓ cup black olives, sliced
- 1 cup cherry tomatoes, halved
- ¼ cup Italian dressing (or olive oil + 1 teaspoon Italian seasoning
- Salt & pepper , to taste
Instructions
- Cook pasta according to box directions, drain, and rinse. Allow pasta to cool down to room temperature in a large bowl.
- Meanwhile, chop all your ingredients and toss them into the bowl, waiting until the pasta is cooled to toss in the cheese (otherwise it will melt).
- Add in Italian dressing and toss to combine well. Season with salt and pepper to taste.
- Serve immediately or refrigerate overnight. Store leftovers inane airtight container for up to 3 days.
Nutrition
Serving: 1lunch | Calories: 455kcal | Carbohydrates: 55.9g | Protein: 19.6g | Fat: 17.8g | Saturated Fat: 6.5g | Trans Fat: 0.2g | Cholesterol: 32.1mg | Sodium: 1364.5mg | Fiber: 5.7g | Sugar: 4.9g
