50g pasta shapes (uncooked weight)

40g (3tbsp) soft cheese

1 tbsp pesto

8 cherry tomatoes, halved

1/4 pepper, diced

Served with…

1/4 cucumber, cut into sticks

2 slices wafer thin ham

2 breadsticks, broken into shorter lengths

1 piece fruit


Cook pasta in boiling water according to pack instructions. Drain and rinse under cold running water, drain again and leave until completely cooled.

In a bowl, mix together soft cheese and pesto, stir in the cooked pasta, tomatoes and pepper. Spoon into a lunchbox and chill.


Cooked pasta will keep in the fridge for 3 days in a Zipper® Bag or can be frozen for up to a month. The finished pasta salad will keep for up to 2 days in the fridge.


Swap ham for any other cooked meat, veggie alternative or a hardboiled egg.