It's summer which means it is scorching outside. I have found that my lunches can't be hot or my productivity goes down for the rest of the day. This refreshing pasta salad has been in my lunch rotation lately and it gets better and better as leftovers. Totally budget friendly at less than $3.00 per serving, this is great as a lunch main or a side. I usually eat it as a main and I'm full til dinner! Plus, don't let my veggie recommendations stop you from adding more or less!
Heat a large pot of water and boil pasta. Salt water and follow directions on box. You want the pasta to be a bit al-dente. Don't overboil or it will be sad times.
While water is heating, get your chop on. Dice bell peppers and cucumber. Halve the tomatoes and olives. (Hint- You can buy olives that are already chopped up.)
Prepare a large bowl with ice and water. When pasta is done, drain and dump into the cold bowl to "shock" it. Mix until pasta is cold. Drain pasta and dry bowl. Place pasta back into bowl.
Add in all ingredients except dressing, stirring frequently. Drizzle with dressing, stirring as you go.
Best served refrigerated for a few hours prior to serving. Tip- When I spoon out individual servings throughout the week, I drizzle with a bit more dressing and add fresh salt and pepper.
PS- If you want to make this more veggie heavy than pasta, just use all the veggies! Easy!
If you give it a try, leave a comment or review!
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