Revamp your lunchtime pasta salad with these healthier choices, including Two-Bean Pasta Salad, Whole-Wheat Shells with Tuna and Arugula, and Perciatelli with Roasted Tomatoes and Eggplant.

Try this fresh spin on an old standby.

Make lunchtime healthier and tastier with this fennel and sardine salad.

Bean salad, that summer-picnic mainstay, becomes an elegant entree when tossed with whole-grain pasta.

In this take on the green-bean casserole, cheese ravioli replaces the heavy mushroom soup, while sauteed shallots and crunchy toasted almonds stand in for the fried onions.

This is the dish to cook when you don't really feel like cooking. It involves minimal swelter in the kitchen and almost no prep. If you can't find jarred tuna, substitute canned.

Top this easy vegetarian salad with a pesto made from broccoli, garlic, pine nuts, and Parmesan.

This lunch is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.

Use just one or any combination of edible weeds for this take on lasagna, or make a quick salad of lamb's quarters, sheep's sorrel, and chickweed.

This vegan dish is an excellent combo of whole grains, plant-based protein, and healthy fats. Garlic, ginger, and soy sauce add flavor, while a topping of bok choy and carrots provide a serving of vegetables as well.

With their pleasing nutty flavor, rice noodles are a nutritious, gluten-free alternative to wheat pasta. Top them with this pumped-up pesto.

Stored in an airtight container in the fridge, this unconventional version of pesto will last up to three days.

This fresh mix of zucchini, cherry tomatoes, basil leaves, olive oil and chopped walnuts makes an easy, no-cook salad.

Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates in this make-ahead salad.

Be sure to cook your orzo al dente; if overcooked, the tiny rice-shaped pasta becomes mushy.

Roasted garlic and tomatoes add a rich flavor to eggplant and pasta in this dish; eggplant is at its best from late summer into early fall.

Ginger and chile add flavor to this meat- and dairy-free dish. Soba noodles, which are made from buckwheat flour, are a healthier alternative to traditional pasta.

Mustard greens pack a bitter punch; the strong taste of briny, oily anchovies matches their flavor in this satisfying salad.

Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.

Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.

In our version of tabbouleh, tender pearls of Israeli couscous replace bulgur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.