Something I’m guilty for is finding a meal I enjoy then choosing that, and that only, for the foreseeable future. So it’s not often that I switch up my lunches. However, the health kick I’d planned to start in January has only kicked in now, 9 months later, so I’ve opted for a healthier, more colourful lunch. I hadn’t planned on sharing the recipe but after seeing how good the array of veg and pasta looked, I had to grab my camera and whip up a post to share.

Ingredients:

The choice of pasta is completely personal preference but I chose wholewheat Fusilli from LIDL.

In terms of veg, again this is all down to your taste. I tossed in 1/4 red and yellow pepper, a handful of diced cherry tomatoes, cucumber and a cup of sweetcorn.

Dressing is super important to prevent the pasta drying out. To keep it simple I used olive oil, salt, pepper and a teaspoon of chilli flakes for a little spice.

How to:

  1. Cook pasta in a pot of boiling water with added salt or olive oil. Usually for 8-10 minutes but check the pasta packet for directions.
  2. While the pasta cooks, cut up your veggies of choice and set aside.
  3. Also prepare dressing in a large bowl by adding a tablespoon of olive oil, pepper, salt and a teaspoon of chilli flakes.
  4. Drain cooked pasta and allow to cool before adding to dressing bowl.
  5. Toss in veg and combine until the veg and dressing is evenly distributed.
  6. Store in fridge.

The best thing about pasta salad is you can switch it up however you please. I distributed the pasta between two bowls and mixed in tuna and mayo with half of the mix to combine a different flavour. It’s all a case of mix and matching with different veggies and flavours until you find a recipe that suits you.

Let me know what you enjoy in a pasta salad or any other healthy lunch recipes I should try.

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