For my new job, I am building a lunch program for a progressive private school, with classes ranging from kindergarten to 8th grade. I’m trying to create a lunch menu filled with familiar items and foods the students will love, but doing my best to use minimally processed ingredients while remaining within our budget.

This recipe was taste tested by 19 children, and somehow only one of them picked out the tomatoes. I was shocked when I saw how many happily chowed down on their pasta salad samples and asked for more! I kept this recipe simple so the flavors are mild and the freshness shines.

We told the children to give a thumbs up if they liked it, two thumbs up if they loved it, and to wiggle their fingers in the air if they couldn’t get enough of it. Wiggly fingers all around!

Feel free to use different flavor/veggie combinations.

Want a Greek pasta salad? Use Greek dressing and feta cheese instead of Italian dressing and Parmesan.

Want to add a spicy kick? Throw in some red pepper flakes!

Want to keep it vegan? Leave out the cheese and add some sunflower seeds for healthy fats and a yummy crunch.

Play around with it, using what you have or are craving. You won’t be disappointed.