bring your lunch-cook once

Here is a great idea from Real Simple magazine, March 2009.

Cook a pound of pasta on Sunday night-any short variety like penne, fusilli or farfalle. Rinse with cold water after cooking, toss with a little olive oil and refrigerate. Mix it with one of the following variations:
Monday:
1/2 cup chickpeas
1/2 cup arugula
1/4 cup crumbles Feta cheese
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice

Tuesday:
6 jarred artichoke hearts, chopped
2 tablepoons chopped roasted almonds
2 tablespoons grated Parmesan cheeds
2 tablespoons extra-virgin olive oil

Wednesday:
1 3oz can of tuna, drained
1/4 cup kalmata olives, pitted
2 tablespoons chopped red onion
2 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar

Thursday:
1 carrot, sliced
1/4 English cucumber, diced
1 tablespoon canola oil
1 tablespoon chopped roasted peanuts
2 teaspoons low-sodium soy sauce
1 teaspoon rice vinegar

Friday:
1/2 cup shredded rotisserie chicken
1/4 cup prepared pesto