meet my favorite meal prep. a yummy quick lunch. a tangy, flavorful side dish. an obsession in my friend group and quite possibly responsible for my social standing and success in life so far. this bangin’ stuff gets better throughout the week and has all the colors, so you know it’s #health. makes 15 one-cup servings (good luck eating just one at a time). 200kcal on the dot the way I make it, but super customizable—a true “kitchen sink” dish that i swear almost anything tastes good in. and yes, i’m eating it out of a golden bowl, because this pasta sally deserves it. 🥗 swipe for recipe!
by lola_birds
8 Comments
RECIPE! ⬇️
ingredients:
– 1 box tricolor rotini, cooked slightly al dente(can also use Barilla protein pasta for a slightly more filling version)
– 1 green bell pepper, diced
– 1 small red onion, finely diced
– 1 pint cherry tomatoes, diced
– 2 large carrots, grated
– 1 smallish head of broccoli, chopped into very small florets
– 1 can red kidney beans (16oz), drained and rinsed
– 1 can pinto beans (16oz), drained and rinsed
– 1 big handful fresh basil, chopped
– 5-6oz feta, crumbled or cubed
– dressing (combine in jar, shake, pour):
– 1/4c EVOO
– 1/2c red wine vinegar
– generous splash balsamic vinegar
– salt
– pepper
– 1tsp dried oregano
– 1tsp garlic powder
– 1tsp onion powder
– 1tsp crushed red pepper (less if you’re spice-sensitive)
stir everything well. taste test and follow your heart w/ herbs, spices, dressing—sometimes ya just need to add a little something here or there. do what feels right. cover and refrigerate for at least 2 hours (if you can wait) to let the flavors mingle. i like to serve with a little extra salt and shredded basil.
What is EVOO?
Looks and sounds fantastic! I haven’t had pasta salad in ages and that’s about to charge!
I’d eat 2 cups but 400 cal isn’t terrible for lunch IMO
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🥰🥰🥰GOING TO MAKE THIS ASAP
This looks delicious! I’ll definitely be trying it out, thanks for the recipe 😀
Have you ever tried snap peas in this?