Unlike me, my husband tends to get sick of things very quickly. I can eat the same thing for lunch every day and not get bored, but for him, it’s a different story. So recently, he gently explained how he was getting bored of his vegetable wrap and chewy granola bras that he has for lunch every day. Now he loves the ingredients — olives, peppers, and other vegetables, but I just wanted to come up with a different way to spin the dish that would still give him the energy and benefits he needs without sacrifice on taste.
So I went to Pinterest for inspiration and came up with the idea to do a vege-packed pasta salad with an oh-so delicious dressing. The best part of making this pasta salad goes back to my post about planning ahead. It’s the fact that I can make a large batch of it on Sunday and be good to go for the rest of the week. So every night, I spend 5 minutes packing the pasta and the rest of our lunches (carrots, peanut butter, protein drinks, etc.) so that everything is good to go the next day. Aaand the time that was spent making the warp in the morning is now used for more time to drink tea. Yeah!
Here is my pasta salad recipe below. Please feel free to mix-up and adapt as you like! It was truly easy to make, and just so pretty to look at. Let’s see how long this lunchtime meal lasts before it’s time to find another! Until then, be better and be healthy!
Pasta Salad (Week’s Worth)
2-2 ½ Boxes of pasta (I use a lentil and quinoa one —it’s packed with protein!)
1 can of pitted whole black olives
1 red or yellow pepper, largely diced
1 green pepper, largely diced
1 cucumber, peeled (unless organic) and quartered
1 container of cherry tomatoes, halved
4 tablespoons of white vinegar
½ tablespoon of balsamic vinegar
7 tablespoons of olive oil
Salt and pepper to taste
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of oregano
1.5 teaspoons of basil
1) Cook pasta according to instructions, drain, and rinse in a colander with cold water. Set aside in the same pot it was cooked in unless you have a very large bowl for the entire salad that can also be stored in the fridge.
2) In a large bowl combine olives, peppers, cucumber, and tomatoes.
3) In a container whisk together the vinegars, olive oil, and spices.
4) Pour the dressing over the vegetables and mix thoroughly.
5) Now add the vegetable mixture to the pasta and mix thoroughly.
6) Store in the fridge for at least 1hour to allow flavors to marinate before enjoying.