Leftover cooked pasta can also be used. See more school lunch ideas from Jan here.
Ingredients
| 250 g | Spaghetti (Main) |
| ½ cup | French dressing, or balsamic dressing, divided (Main) |
| 1 cup | Spinach leaves, a small one, sliced (Main) |
| ½ | Red capsicums (Main) |
| ½ | Yellow capsicums (Main) |
| 6 | Cherry tomatoes, use up to 8, halved (Main) |
| ½ cup | Parsley, chopped (Main) |
| ½ cup | Basil leaves, sliced (Main) |
| 100 g | Feta, or cheddar cheese, diced (Main) |
Directions
- Cook the spaghetti in boiling salt water according to the packet instructions, until al dente. Drain and combine with 2 tablespoons of the dressing and the spinach leaves. Cool.
- Seed and dice the capsicums. Add to the cooled pasta with all the other ingredients.
- Pour the remaining dressing into small containers suitable for the lunch box. Drizzle over the salad just before enjoying.