It was a tasty weekend! I made Italian Pasta Salad late on Saturday night, expecting to be able to send it for lunch on Monday. Ha! By Sunday afternoon it was gone. Brick, Princess, and Beaker love the stuff. So Sunday afternoon I boiled some rainbow tortellini and made Italian Tortellini Salad, and then growled and bared my teeth at anyone who snuck in a spoon for a "quick taste test" (I think that by the eight or ninth "taste test" it no longer counts as "testing"). By that night there was enough left in the fridge to pack for Monday lunches.
I also mixed up a batch of S'mores Crunch and balled up a few canteloupes that were ripe and ready for eating. Recipes for the Italian Tortellini Salad and the S'mores Crunch are under the packed-lunch-photos in this post.
Bean and Princess had exactly the same things in their lunches. Italian Tortellini Salad with a cheesy heart, olives on little food picks, Angry Birds Cheese Nips (could not resist those at the store for cuteness factor, but my kids vastly prefer Cheez Its over Cheese Nips for taste), canteloupe balls with homegrown cucumber slices, and S'mores Crunch.
Brick's lunch was the same stuff as Princess and Bean, but in a Sistema box instead of an Easy Lunchbox. Sistemas and ELBs are my favorite containers for packed lunches.
G-man does not like the salad, so his lunch is different. He has turkey and ham cheese roll ups (which are just lunch meat rolled up with a slice of cheese and pinned with a food pick), black olives, canteloupe balls, S'mores Crunch, and Angry Birds Cheese Nips.
How to Make Italian Tortellini Salad
pepperoni or salami slices, cut in quarters
1 cup mixed red, yellow, orange, and green bell peppers, diced
grape tomatoes, halved or quarterd
Cook the tortellini according to package directions. I used a tricolor 5 cheese tortellini from Costco because I love the pretty colors, but your favorite cheese tortellini should also work well. Once the tortellini is cooked, set aside to cool. While tortellini is cooling, prepare other ingredients. Dice peppers, cut tomatoes and pepperoni/salami, slice cheese into bite sized chunks, cut olives in half. When tortellini is completely cooled, toss together with salad dressing. Add remaining ingredients and toss everything together lightly. Cover dish and place in refrigerator.