Hello friends 🙂
About a week ago, I made this pasta salad recipe and it was super delicious. Plus, it’s healthy so it’s perfect for a weekday lunch. In fact, I had it every day last week!
School has been absolutely crazy lately with prom, Grad Nite, and college all coming up! Luckily, I’ll have a long summer and nice week in Hawaii for my birthday before college life begins.
However, among all the craziness in my life my wonderful boyfriend came over and surprised me by taking me to lunch yesterday. That’s a way to have a week made!
Plus we’ve been dating for 2 1/2 years, since yesterday, so that was awesome as well. 2 1/2 years goes quick!
So among your crazy, busy life make this pasta salad for lunches or a dinner side and then you won’t have to worry about grabbing a fast food bag instead!
1/2 box of whole wheat penne (or pasta of choice), boiled according to package directions
1 orange pepper, diced
1 cucumber, sliced
1/4 c. Parmesan, shredded
1/4 c. part skim Cheddar cheese, cubed
1/4 c. part skim Colby Jack cheese, cubed
1 can chick peas (garbanzo beans), drained and rinsed
1/4 c. low fat salami, sliced
1/2 c. olive oil
1/4 c. red wine vinegar
3 cloves garlic, chopped
2 tsp. Italian seasoning
1/2 tsp. dried parsley
Salt and Pepper, to taste
1/2 tsp. spicy mustard
1/4 tsp. sugar
While the pasta is boiling, mix together the ingredients for the salad dressing. When the pasta is drained and slightly cooled, mix the rest of the salad ingredients together and toss with dressing. Refrigerate until chilled. Serve.
*More vegetables could always be added to this salad! Olives, onion, tomato, etc.