Protein Packed
Pasta Salad

Ingredients:

• 16oz box of red lentil or chickpea pasta (rotini or penne work well)

• ¼ cup mini pepperoni

• ½ cup cherry tomatoes, halved

• ½ cup cucumber, diced

• ½ cup shredded carrots

• ¼ cup bell pepper, chopped

• ¼ cup red onion, chopped

• ½ cup cubed colby jack cheese

• Handful of spinach or arugula (optional greens boost)

• 1 cup Zesty Italian dressing

Instructions:

1. Cook pasta according to package directions. Rinse with cold water and let it cool.

2. In a large bowl, combine pasta, veggies, pepperoni, and cheese

3. Pour dressing over the salad and toss to coat evenly. If pasta seems dry, add more dressing.

4. Chill for 15–30 minutes before serving for best flavor.

Tips:

• I buy the block of cheese so I can control how big the cheese pieces are rather than buying the pre-cubed version. Other options would be to use feta, mozzarella pearls, or even cut up string cheese.

• This recipe is very versatile. You can add whatever veggies/other toppings you may like (i.e. broccoli, olives, chicken, etc.

• You can use whatever pasta you like, I prefer the red lentil to give it more protein and it stays firm instead of getting soggy.

Storage:

Keeps well in the fridge for up to 3 days — perfect for grab-and-go lunches!