Cold pasta dishes for packed lunch

[anonymous-user]

[redacted]

[grumbledoak]

You'll struggle with pasta over that period - it'll dry out. You may have some luck with a seperate container of pasta (kettle at work?) and another of e.g. tuna, mayo, and spring onion...

[sherman]

Tuna and sweetcorn work well

[sleep envy]

is unlevened bread like wraps ok?

[Shaw Tarse]

grumbledoak said:

You'll struggle with pasta over that period - it'll dry out. You may have some luck with a seperate container of pasta (kettle at work?) and another of e.g. tuna, mayo, and spring onion...

I'm not sure about that?
Cooked pasta, mixed with mayo,tuna & sweetcorn should last?

[grumbledoak]

Shaw Tarse said:

Cooked pasta, mixed with mayo,tuna & sweetcorn should last?

Happy to be corrected. My experience has been that cooked pasta quite quickly tries to turn back into the original dried state, taking the sauce with it. Maybe I just didn't have enough sauce on it?

Edited by grumbledoak on Tuesday 2nd March 18:40

[Gingerbread Man]

grumbledoak said:

Shaw Tarse said:

Cooked pasta, mixed with mayo,tuna & sweetcorn should last?

Happy to be corrected. My experience has been that cooked pasta quite quickly tries to turn back into the original dried state, taking the sauce with it. Maybe I just didn't have enough sauce on it?

Edited by grumbledoak on Tuesday 2nd March 18:40

It works for the pasta pots you buy.

[hornetrider]

grumbledoak said:

You'll struggle with pasta over that period - it'll dry out. You may have some luck with a seperate container of pasta (kettle at work?) and another of e.g. tuna, mayo, and spring onion...

Should be ok sealed in a tupperware tub, no? Perhaps a tiny little extra olive oil?

[grumbledoak]

hornetrider said:

Should be ok sealed in a tupperware tub, no? Perhaps a tiny little extra olive oil?

I did a pasta bake last week, ok a roux-based sauce not mayo, but the leftovers in tupperware were fairly tough the day after. Rescuable at home, but there had been a considerable change.

I wonder if this is a mayo thing?

[shakotan]

grumbledoak said:

You'll struggle with pasta over that period - it'll dry out. You may have some luck with a seperate container of pasta (kettle at work?) and another of e.g. tuna, mayo, and spring onion...

Of course it won't dry out, I made a batch of pasta to eat at lunch throughout the week on Saturday, and it's still moist now.

[hornetrider]

grumbledoak said:

hornetrider said:

Should be ok sealed in a tupperware tub, no? Perhaps a tiny little extra olive oil?

I did a pasta bake last week, ok a roux-based sauce not mayo, but the leftovers in tupperware were fairly tough the day after. Rescuable at home, but there had been a considerable change.

I wonder if this is a mayo thing?

Bakes can dry out the pasta though, right? If you cook the pasta first, then stir in the sauce for a couple of minutes then it should be fine.

[grumbledoak]

shakotan said:

Of course it won't dry out, I made a batch of pasta to eat at lunch throughout the week on Saturday, and it's still moist now.

Ok. As I said, happy to be corrected; I don't do it that often. What was the sauce base?

[Herbie58]

anonymous said:

[redacted]

Hate to break the news but (as a fellow ibs sufferer) you may find that pasta is also a culprit. However, if not. Try these -

Pasta, tuna, sweetcorn and a little Mayo. (no spring onions - they will affect you the same as normal onions)

Pasta, smoked salmon, aspargus philidelphia, all mixed together.

Pasta, sliced cooked chicken breast, sliced ham, and a mixture of Mayo and wholegrain mustard.

Pasta, rocket, parmesan, diced Parma ham.

Pasta, mixed roasted peppers(you can so your own on stove or buy them in a jar) olives, anchovies, then toss in some oil and balsamic.

Alternatively, if pasta does turn out to be an issue get some rice cakes and corn thins and use some of the above Ideas as cold toppings.

[Herbie58]

anonymous said:

[redacted]

anonymous said:

[redacted]

Pasta, tuna, sweetcorn and a little Mayo. (no spring onions - they will affect you the same as normal onions)

Pasta, smoked salmon, aspargus philidelphia, all mixed together.

Pasta, sliced cooked chicken breast, sliced ham, and a mixture of Mayo
and wholegrain mustard.

Pasta, rocket, parmesan, diced Parma ham.

Pasta, mixed roasted peppers(you can so your own on stove or buy them in a jar) olives, anchovies, then
toss in some oil and balsamic.

Alternatively, if pasta does turn out to be an issue get some rice cakes and corn thins and use some of the
above Ideas as cold toppings.

Cheers Herbie - that is exactly the kind of inspiration I want. I have made a pasta "salad" with feta cheese and olive oil/mustard before and it seems to keep well.

If you are finding anything a bit dry, you can buy oilve oil spray from the "1 cal" range and leave it in your desk drawer. Couple of sprays and mix it all up without adding extra calories.

You can also get the "1 cal" sprays in balsamic, ranch and ceaser salad flavour. I'm not vouching for resturant standard flavour, but as something that can be kept in a desk drawer and add a bit of moisture to a salad they are not bad. Then you could make
up salad in a tub to take with you.

I too can't handle onions or tomato, but with trial and error have found rocket, Italian leaves, cucumber, grated carrot, sesame seeds, avocado all make decent pre made salad (although you could probably get away with also using shredded cabbage, peppers, olives, bean sprouts, green beans, other seeds etc) and mix with tuna, ham, chicken, salmon, beef etc. They all tendto stand the desk test until lunch.

[okgo]

Wholewheat pasta, pesto, salmon, balsamic.

I eat it 4 days a week.

[bazking69]

Pesto. Blindingly simple and easy, the oil keeps the pasta moist and it is tasty enough even on it's own, but you can throw in any meat. Tastes good cold too.

[shirt]

how are you with sun dried / sunblush toms? if they're ok try them with orzo pasta, basil, balsamic and either parmesan or goats cheese

[shakotan]

grumbledoak said:

shakotan said:

Of course it won't dry out, I made a batch of pasta to eat at lunch throughout the week on Saturday, and it's still moist now.

Ok. As I said, happy to be corrected; I don't do it that often. What was the sauce base?

None, it was a bake with turkey, a few veggies, and some cheese.

[LittleMiss]

How about beans and pulses are you ok with those? Great with a little dressing. You can grow all sorts of sprouting beans in a jam jar with a bit of muslin.