Pasta Salad is a great way to use up extra veggies you have in the fridge and is the perfect quick meal. This version can be taken to work even on days when you are busy with home visits since it stays good at room temperature (or, you know, car temperature). Feel free to use/change up the veggies and the amounts - it will still be good.
Recipe:
2 cups cooked pasta (shells and bow ties work well for this)
2 stalks celery, chopped
2 carrots, chopped
1 handful black olives, sliced
1/3 cup chick peas
Italian dressing, enough to coat everything well
Throw everything in a bowl and stir to combine. It gets better if it sits for a bit but is good right away as well. I use "Free Italian" dressing to cut back on the fat and calories, but use whichever one you like. Or make your own. I've done that too with amazing results but that takes more work.
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