So, truth? I will make a massive batch of this and eat it every day for weeks. I’m not even embarrassed. I live for meals like this. Quick, healthy, never gets old. When I was recovering from having baby #4 I ate this almost every day for months and I just made another big batch of it. So. Good. AND so easy!
There’s no specific rules about what you have to use for pasta salad, that’s one of the things I absolutely love about it. But I’ve found that I like things I like ANYWAY in it, cucumber, red onion, red and green pepper, broccoli and parsley.
Chop chop, little pieces are best for this because they’re going to stay raw
Have you seen these veggie noodles? Such a game changer for me. They’re made with 25% veg, so that’s 1/4 less flour and egg, plus they’re such a pretty reddish color. They have other ones that are green and yellow too but these are my favorite especially for pasta salad. I boil up a whole box for this.
Dice up ALL OF THOSE VEGGIES. That part takes a while. But once it’s done, all you really have to do it toss it all together!
Add some balsamic and olive oil, I really don’t measure it out. This one is to taste, some people like it wetter some less so, it’s really up to you. I’d suggest adding some salt ASAP though THAT makes a huge difference.
Isn’t that pretty?
So pretty I had to take pictures while I was packing it up in this big container for eating later!
And in the bowl as I was about to scarf it down. YUM! What would you put in your pasta salad? Maybe add some green olives? That sounds good! Sometimes I’ll put in pickled artichoke hearts. I’d love to hear from you in the comments below!