Years ago we had a children’s boutique/antique store/tea room. I would splurge on plate of chicken salad, pasta salad & a mini strawberry or lemon poppyseed muffin. The pasta salad was penne, thin cuts of artichoke hearts, black olives in a balsamic dressing (make day before). A scoop of this dusted with grated Parmesan. Loved it & still make it for myself or lunches.