MINIMUM WASTE MAXIMUM JOY PASTA AND VEGGIE SALAD
The Rainbow Veggie Pasta Salad is a colorful and hearty dish made with leftover veggies, pasta, grilled chicken, and feta. Tossed with olive oil and balsamic vinegar, it’s a waste-free, quick, and flavorful meal served chilled! 🥗✨
Transform your leftover veggies into a vibrant, hearty Rainbow Veggie Pasta Salad! This recipe is the perfect way to repurpose ingredients from meals throughout the week, creating a colorful and satisfying dish that’s packed with flavor and nutrition.
Why You’ll Love It
• Waste-Free Cooking: A great way to use up leftover veggies hiding in your fridge
• Versatile and Hearty: Filled with grilled chicken, fresh spinach, and feta, this salad is a complete meal on its own.
• Quick and Easy: Ready in minutes with simple ingredients.
Ingredients
• Pasta noodles (any type, cooked al dente)
• 1/2 red bell pepper, chopped
• 1/4 cup kalamata olives, sliced
• 1/4 cup purple onion, diced
• 1/2 cup feta cheese, crumbled
• 1/2 cucumber, chopped
• 1 cup chopped grilled chicken
• 1 cup fresh spinach
• 1/2 cup olive oil
• Balsamic vinegar (to taste)
• Croutons (optional)
Method
1. Prepare the Veggies: Chop all vegetables into bite-sized pieces.
2. Assemble the Base: Place cold pasta noodles in a large salad bowl.
3. Add the Goodies: Toss in the chopped veggies, grilled chicken, and spinach.
4. Dress It Up: Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste.
5. Feta and Toss: Sprinkle the feta cheese on top and toss the salad until well combined.
6. Serve Chilled: Optional: Add croutons for a crunchy finishing touch.
Why It Works
This salad combines the freshness of cucumbers and bell peppers, the tangy richness of feta and olives, and the heartiness of grilled chicken and pasta. It’s a refreshing dish that’s perfect for summer picnics, quick lunches, or light dinners.
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