Tired of turkey sandwiches in your lunch? Here are some fun ideas from the March issue of Real Simple magazine.

Cook up a pound of pasta of Sunday night and you'll have enough to make a different salad every day of the workweek. Almost any short variety - penne, fusilli, farfalle - will do. Just rinse with cold water after cooking, toss with a touch of olive oil, and refrigerate for later. When ready to use, mix up 1 1/2 cups of cooked pasta with one of the following variations and season with salt and pepper, if desired.

Monday: Mediterranean Pasta
1/2 cup chickpeas
1/2 cup arugula
1/4 cup crumbled Feta
2 tbsp extra-virgin olive oil
2 tsp fresh lemon juice

Tuesday: Artichoke, Almond, and Parmesan Pasta
6 jarred artichoke hearts, chopped
2 tbsp chopped roasted almonds
2 tbsp gratec Parmesan
2 tbsp extra-virgin olive oil

The rest will come tomorrow!!