Smell that?! That’s the crisp scent of back-to-school time, a.k.a. one of my favorite times of year. I’m not a traditional student anymore, but I still love the beginning of September.
This year I am teaching some introductory nutrition classes at a local university, meaning I get to experience back-to-school in a whole different way!
Even though I have new role in the classroom, I’m still implementing some of the tried and true techniques I used as a student. By that, I mean that I still keep an impeccable planner (nerd alert), stay up late prepping for class…and, of course, prepare a LOT of yummy snacks and lunches that I can eat on the go.
I had my lunchbox in mind when I created this recipe for Tomato, Pepper and Tortellini Skewers. I wanted something easy, tasty, and veggie-filled (duh) that appealed to both adults and kids. Plus, as Will pointed out, it had to be something that would keep well in a lunchbox. After all, nothing is worse than a soggy or smushed lunch!
Being the seasonal veggie lover that I am, I wanted to incorporate early September produce (enter: tomatoes and peppers). Bite-size skewers, I thought, would be an easy way to put together cherry tomatoes and pepper slices. Add in a crowd favorite (enter: tortellini) to tie it all together, and voila, a filling and nutritious lunch option was born.
You can make these Lunchbox Tomato, Pepper and Tortellini Skewers ahead of time or set up an assembly line in you or your kid’s lunchbox. If you really want to get fancy, pack some pesto or olive oil and balsamic vinegar to drizzle on top of the finished skewers.
For other lunchbox goodies, check out:
Lunchbox Tomato, Pepper and Tortellini Skewers
Mini veggie skewers that are perfect for adult and kid lunchboxes. Serve with pesto, olive oil, and/or balsamic vinegar for some added flavor.
- 10 oz tortellini of choice
- 2 cups cherry tomatoes about 20
- 1 bell pepper sliced into 20 squares
- Pesto optional
- Olive oil optional
- Balsamic vinegar optional
Cook the tortellini according to package instructions. Drain and rinse with cold water after cooking. Wash tomatoes and prepare the pepper.
Prepare skewers by putting a 1 to 2 cooked tortellini pieces, a cherry tomato, and a slice of pepper on a toothpick. Make 20 or more skewers, depending on how much of each ingredient you have.
Keep in the fridge, and add to your lunchbox all week long!
You can use plain cheese tortellini or an option with different fillings. I used spinach tortellini for some added veg. 100% whole wheat options can also provide some added nutrition.
Pin these Lunchbox Tomato, Pepper and Tortellini Skewers now to make later!
Happy first week back at school!