Vegan Bento

I packed up the last of the pasta salad to go since tomorrow is my turn to bring lunch for Carla at work.

Some orange juice, the pasta salad, asian rice crackers, steamed broccoli, cut up melon.

The "twist" is obviously the pasta. The "shout" is what happens if you eat too many of the green rice crackers — those are the wasabi ones and are VERY spicy!

I make this quite a lot in varying proportions. Sometimes just for me. Sometimes for feeding a crowd. It tends to be a crowd pleaser and kid-friendly. It’s from Sue Spitler’s 1,001 Low Fat Vegetarian Recipes.

• 8 oz dry fusilli or other small pasta shape
• 2 cups chopped tomato
• 1 cup yellow corn
• 1/2 cup minced green onion

For dressing:

• 3 tbs chopped fresh basil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper 
• 1/3 cup red wine vinegar
• 2 tbs olive oil

Cook pasta and drain.  While this is happening, prep veggies and mix dressing. Combine everything together and toss. 

NUTRITION FOR 2 CUP SERVING:

Calories: 446
Fat: 11 g
Saturated Fat: 1 g
Carbohydrate: 78 g
Fiber: 6 g
Protein: 11 g

WW POINTS: 9

EXCHANGES:

•  2 grain
• 1 veg