Tuesday, March 31, 2015
4 cups cooked pasta (2.5 cups dry pasta) (I used orecchiette)
4-6 cups vegetables (I used red peppers, cucumber, kale raab, spinach, snap peas, and leeks)
2 cups protein (I used chicken)
1/2 cup flavor boost (I used provolone cheese and toasted slivered almonds)
3/4 cup dressing (I used a homemade muscat orange champagne vinaigrette)
1. Cook the pasta according to package directions. Drain but do not rinse. Cool on a sheet pan.
2. Cut vegetables, protein and flavor boosters in similar shapes.
3. Combine pasta, vegetable, protein and flavor boosters in a large bowl. Toss with the dressing. ENJOY!
Pasta: try to pick something that will allow the dressing to grab onto it (fusilli, elbow, orecchiette)
Proteins: chicken, eggs, turkey, beef (flank steak would be very nice), tuna, ham, beans (chickpeas!)
Vegetables: broccoli, onions, tomatoes, kale, carrots, celery, fennel, mushrooms, peas, zucchini, arugula
Flavor Boosts: nuts, pepperoncini, prosciutto, sun-dried tomatoes, salami, cheese, olives
Dressings: whatever you love!