Recipe Image

Confetti Pasta Bento Box

  • 15 m
  • 15 m
Carolyn A. Hodges, R.D.
“Cook extra pasta with dinner and set it aside to make an easy pasta salad you can pack for lunch the following day. Add beans, leftover chicken, deli turkey or tuna for extra protein.”

Ingredients

    • 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

Directions

  • 1 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.
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