1 box (300g) of whole grain pasta: rotini, penne, fusilli
1/3 cup extra virgin olive oil
3-4 cloves of garlic, minced
3 Tbsp balsamic or other vinegar
Juice of 1/2 lemon
Freshly ground pepper
Several cups of bite sized chopped veggies: sweet peppers, cucumber, celery, cherry tomatoes, broccoli, and/or carrots.
Other add-ins: cubes of roast chicken, crumbled feta, cubes of cheese, walnuts, pitted olives, and/or chopped fresh herbs such as mint, parsley, chives…
1. Cook the pasta until al dente in boiling, slightly salted water. Drain in a colander.
2. Mix the vinaigrette ingredients in a bowl. This can be mixed in the very large bowl that will be used for the pasta salad - saves washing an extra dish!
3. Add the pasta to the bowl. Mix in with the vinaigrette. Let cool.
4. Add the chopped veggies.
5. Serve plated on a bed of lettuce leaves.
6. DIG IN!!
Cook’s Tip: make carrot ‘ribbons’ with a vegetable peeler