Typically, pasta salad is a summer food but this semester’s school schedule has limited Tyler and I getting lunch together. Packed lunches are actually one of my favorite foods… but they can get boring quickly so I am open to for items to change it up.

In the past the Texan complained about how pasta salad upset his stomach because it’s “greasy.” Obviously he means means oily but I still attempted to modify the typical recipe so he would eat it. Without the oil and vinegar it isn’t a true Pasta Salad but it’s a tasty recipe that I can pack as a lunch side for several days. 

Ingredients

 Box of elbow or spiral pasta

1 or 2 broccoli crowns chopped into small pieces

1/2 packet of italian seasoning

2 tbs Dijon mustard

1/2 cup of Olive Gardan Italian Dressing or any other italian dressing

Feta Cheese or Parmesan Cheese

Directions

Boil pasta according to box directions. during last two minutes of cooking add broccoli. Drain pasta and broccoli. Put in cookie sheet and spread out to cool. Sprinkle the half packet of seasoning on mixture and add dijon mustard. When the noodles have cooled transfer to large bowl. Add any other vegetable you would like (there are grapes tomatoes in the picture bc I tried once again to like them but its official I just really hate tomatoes).

Mix in Italian Dressing and add feta cheese.

Feel free to adjust seasonings and dressings to your liking and enjoy lunchtime 🙂