When I was flying during the heart of lock-down covid and there was no food onboard and nothing open at the airports, my go-to plane food was pasta salad. I made it with rotini, casarecce, or strozzapreti pasta, cheese-filled spinach tortellini, orange or yellow pepper, cubes of fontina cheese and an oil/vinegar/italian herb dressing. It tasted great at room temp and nothing to go bad when unrefrigerated for a few hours. It was so good that I had several FAs ask me how I made it.