In Dyer Need

Hello Monday! I don’t know about everyone else but my days are morphing into each other. As this quarantine life continues, it’s hard not to eat everything in fridge. I also probably haven’t ate a vegetable in 3 weeks, lol. So now that this has become our new normal (for now), I’m going to make a conscious effort for better food choices.

Today I’m bringing to you a super simple cold pasta salad recipe that can basically be made however you want and with whatever you got in the fridge.

Here’s what I used:

• Whole Wheat Penne
• Yellow Bell Pepper
• Cherry Tomatoes
• Roasted Red Peppers
• Mozzarella Cheese
• Light Italian Dressing

Directions:

1. Cook pasta according to package
2. Chop veggies while the pasta is cooking
3. When ready, drain pasta and let it cool completely
4. Once the pasta is cooled off, combine everything (including the cheese, which I also cut into pieces)
5. Add the dressing to the pasta mixture – I didn’t measure a thing, I just eye-balled

Now doesn’t that look scrumptious?! I like to have this on hand for an easy snack or lunch. And like I said, what’s great about this is that you can throw anything in there and my guess it will taste just as good. You could also add in a protein (like chicken) if you wanted too.

Have a great week!