Speedy Confetti Pasta

  • recipe photo
  • This recipe is designed to take advantage of whatever tasty vegetables you might have in your refrigerator. The addition of leftover pasta, along with scallions, lemon and olive oil, makes a lunchbox staple that tends to go over well with the grade school set.

This is the perfect way to use up leftover pasta.


  • 2 cups cooked rotini pasta (about 4 ounces uncooked)
  • 1 cup diced vegetables (raw carrots, peppers, cucumbers; cooked corn, broccoli, zucchini)
  • 1 1/2 ounces Cheddar or other firm cheese, cut into small cubes
  • 2 slices turkey or other deli meat, cut into small pieces
  • 12 cherry tomatoes, cut in half
  • 2 scallions, white and light green parts, sliced thin
  • 2 teaspoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon Kosher salt
  • Freshly ground black pepper to taste


  • Combine the cooked rotini, diced vegetables, cheese, meat, tomatoes and scallions in a medium bowl and stir well.

  • Drizzle the olive oil and lemon juice over the pasta. Add the salt and a sprinkling of pepper, and stir again.

  • Pack into lunchbox containers with tight-fitting lids.

Makes 2-3 Servings