Pasta Salad For Lunch This Week!

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 1 lb penne or 1 lb fusilli or 1 lb farfalle pasta
• olive oil
• 1/2 cup canned chick-peas or 1/2 cup cooked chickpeas
• 1/2 cup arugula
• 1/4 cup crumbled feta
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh lemon juice
• 6 jarred artichoke hearts, chopped
• 2 tablespoons chopped roasted almonds
• 2 tablespoons grated parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1 (3 ounce) can tuna, drained
• 1/4 cup pitted kalamata olive
• 2 tablespoons chopped red onions
• 2 tablespoons extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1 carrot, thinly sliced
• 1/4 english cucumber, diced
• 1 tablespoon canola oil
• 2 tablespoons chopped roasted peanuts
• 2 teaspoons low sodium soy sauce
• 1 teaspoon rice vinegar
• 1/2 cup shredded chicken
• 1/4 cup prepared pesto sauce

Recipe

• 1 cook the pasta as per package instructions. rinse in cold water and toss with a little olive oil. refrigerate.
• 2 for each day, whisk together the liquid ingredients, if there is more than one.
• 3 mix the remaining ingredients with 1 1/2 cup of the cooked pasta, then toss with the liquid ingredients.
• 4 for the chicken and pesto version, i found that warming the pasta in the microwave just a bit helped it toss more evenly with the pesto. you do need to let it cool a bit before packing it up for your lunch.