Pesto - lots to choose from, not just the traditional basil and pinenut one. Feta cheese. Accessorise with capers, gherkins, herbs etc.
You could reduce the pasta content and throw in a load of tinned beans (haricot, borlotti, flageolet would be best). Combine with tuna, olive oil, lemon juice and some tomatoes and you have a feast.
I used to make up a great big load of it in a mixing bowl and keep it in the fridge. The plan was to have it for lunch over a few days, portioned out into takeaway containers. Sadly Mr Fork had a habit of running amok and it rarely lasted for more than a day.