Nutrition per serving may change if servings are adjusted.
1 tablespoon plain low-fat Greek yogurt
1 tablespoon ranch dressing
½ cup cooked whole-wheat bow-tie or penne pasta
⅓ cup rinsed canned no-salt-added black beans
⅓ cup diced red, green or yellow bell pepper
1 ounce Cheddar cheese, cubed
¼ cup grapes
Whisk yogurt and ranch dressing together in a medium bowl. Add pasta, beans and bell pepper; toss to coat. Pack in the large section of a bento-style lunch box or in a large container. Pack cheese and grapes in separate smaller sections of the bento box or in separate small containers.
To make ahead: Refrigerate or store in an insulated lunch tote bag with ice packs for up to 1 day.
376 calories;18 g fat(7 g sat); 3 g fiber; 39 g carbohydrates; 16 g protein; 44 mcg folate; 33 mg cholesterol; 10 g sugars; 0 g added sugars; 1,973 IU vitamin A; 64 mg vitamin C; 275 mg calcium; 2 mg iron; 340 mg sodium; 458 mg potassium
Vitamin C (107% daily value), Vitamin A (39% dv), Calcium (28% dv)
Carbohydrate Servings: 2½
Exchanges: 2 starch, 1 fat, 1 high-fat protein, ½ fruit, ½ lean protein, ½ vegetable