Deli salad transforms into a warm pasta sauce when tossed with hot noodles and a splash of vinegar. This is how to rescue half a container before it turns. Serve it while the pasta still steams.

Serves 2. 20 minutes, 10 at the stove.

About 490 calories a serving, 15 g protein, 85 g carbohydrate, 9 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook until one minute short of tender, stirring once halfway through; reserve one cup of the cooking water.10 min
2. While the pasta cooks, warm 1 tablespoon of oil in a large skillet over medium heat. Add 1 minced garlic clove and cook until it softens, about 30 seconds, then add the half container of deli salad and stir to warm through.2 min
3. Drain the pasta and add it to the skillet with 2 tablespoons of red wine vinegar and 2 tablespoons of the reserved cooking water. Toss over the heat until the sauce coats the pasta, adding more water if it looks dry. Season with pepper to taste and divide between two bowls.

Note Swap the vinegar for lemon juice if you have it. Leftovers keep three days covered in the fridge and taste best eaten cold or reheated gently with a splash of water. Serve with crusty bread to wipe the bowl.

A couple of spoonfuls of deli salad makes a tangy dressing for warm buttered greens and toasted bread, stretched into a proper meal. The deli salad does all the flavoring work while you cook something tender alongside it.

Serves 2. 15 minutes, 12 at the stove.

About 250 calories a serving, 4 g protein, 17 g carbohydrate, 19 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Toast 2 slices of bread in a dry skillet over medium heat until they are gold and crisp on both sides, turning once, about 4 minutes total. Set aside on a plate.4 min
2. In the same skillet, melt 3 tablespoons butter over medium heat. Tear 4 ounces of hearty greens into rough pieces and add them to the pan with a pinch of salt and pepper, stirring often until they wilt and soften, about 6 minutes. The greens should be tender but still hold their color.6 min
3. Stir the 2 spoonfuls of deli salad into the greens off the heat, loosening it gently so it distributes throughout as a warm dressing. Divide between two plates, set a piece of toasted bread beside each portion, and serve.

Note Swap the greens for spinach or collards if you have them. Leftovers keep one day in the fridge; reheat gently. Serve with a glass of something cold alongside, or shred the remaining bread and toast it for a simple salad crouton.

A tired cook's twist on breakfast for dinner that uses up that half container of deli salad in one go. The salad becomes a warm, savory scramble that tastes far better than it has any right to, served on buttered toast. Quick, filling, and done in the time it takes to boil water.

Serves 2. 15 minutes, 12 at the stove.

About 390 calories a serving, 16 g protein, 30 g carbohydrate, 22 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Toast 4 slices of bread in a toaster or under a broiler until golden, then butter them lightly and set aside on two plates.3 min
2. Crack 4 eggs into a bowl, whisk with a pinch of salt and pepper until combined, then melt 2 tablespoons of butter in a large skillet over medium heat.
3. When the butter is foaming, add the entire container of deli salad and stir it around for about 30 seconds to warm it through, breaking it up slightly if it's clumpy.1 min
4. Pour the eggs over the salad and let them sit undisturbed for 15 seconds, then gently push them toward the center of the pan with a spatula, tilting the pan so uncooked egg runs to the edges, until the eggs are soft and just set, about 2 to 3 minutes.3 min
5. Taste and season with more salt and pepper if needed, then divide the scramble between the two plates of toast and serve right away.

Note Swap deli salad for any cooked vegetable salad or leftover roasted vegetables in the same amount. Leftovers don't keep well and are best eaten warm. Serve with hot sauce, hot tea, or a simple salad on the side if you need to stretch it.