The shelf's macaroni salad comes dressed and ready, so you just need to add protein and vegetable to turn it into dinner. Ham and tomato are quick choices that balance the sweet and tangy mayo base.

Serves 2. 15 minutes, 10 at the stove.

About 350 calories a serving, 22 g protein, 45 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 6 ounces of ham into half-inch pieces and chop 2 medium tomatoes into chunks, letting them drain slightly in a colander so they don't make the salad watery.
2. Tip the box of macaroni salad into a large bowl, breaking up any clumps with a fork, then fold in the ham and most of the tomato, reserving some for garnish.
3. Taste and season with salt and pepper as needed, then divide between two bowls and top with the reserved tomato.

Note Swap ham for rotisserie chicken shreds or canned tuna. Leftovers keep for two days, covered. Serve with bread and a simple green salad, or add a handful of spinach or lettuce to stretch it into a more substantial meal.