Pasta Salad For Lunch This Week!

• Pasta
• 1 1 lb fusilli or 1 lb farfalle pasta
• olive oil
• Day 1 - Mediterranean Pasta
• 1/2 cup canned chick-peas or 1/2 cup cooked chickpeas
• 1/2 cup arugula
• 1/4 cup crumbled feta
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh lemon juice
• Day 2 - Artichoke Almond and Parmesan Pasta
• 6 jarred artichoke hearts, chopped
• 2 tablespoons chopped roasted almonds
• 2 tablespoons grated parmesan cheese
• 2 tablespoons extra virgin olive oil
• Day 3 - Tuna Red Onion and Olive Pasta
• 1 (3 ounce) can tuna, drained
• 1/4 cup pitted kalamata olive
• 2 tablespoons chopped red onions
• 2 tablespoons extra virgin olive oil
• 2 teaspoons red wine vinegar
• Day 4 - Asian Pasta Salad
• 1 carrot, thinly sliced
• 1/4 English cucumber, diced
• 1 tablespoon canola oil
• 2 tablespoons chopped roasted peanuts
• 2 teaspoons low sodium soy sauce
• 1 teaspoon rice vinegar
• Day 5 - Chicken and Pesto Pasta
• 1/2 cup shredded chicken
• 1/4 cup prepared pesto sauce

1. Cook the pasta as per package instructions. Rinse in cold water and toss with a little olive oil. Refrigerate.
2. For each day, whisk together the liquid ingredients, if there is more than one.
3. Mix the remaining ingredients with 1 1/2 cup of the cooked pasta, then toss with the liquid ingredients.
4. For the Chicken and Pesto version, I found that warming the pasta in the microwave just a bit helped it toss more evenly with the pesto. You do need to let it cool a bit before packing it up for your lunch.

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Taken from www.food.com/recipe/pasta-salad-for-lunch-this-week-361789 (may not work)