"Eat your veggies" pasta salad
8 oz whole wheat pasta
2 chicken breasts (cooked)
2 carrots, sliced on diagonal
1 cup mushroom slices
1/4 cup Parmesan cheese
1/3 cup ranch dressing
3/4 cup reserved pasta water
1 t Italian seasoning
1 t olive oil
1/2 to 2/3 cup frozen peas
2 t Kosher salt
Cook pasta according to directions. Before draining, reserve 3/4 cup pasta water into the large bowl you'll be mixing everything in.
While pasta is cooking, saute carrots and mushrooms in olive oil just until crisp tender.
In the large bowl, whisk together the pasta water, ranch, Parmesan, and Italian seasonings.
Stir in vegetables (including peas) and toss to coat. Stir in pasta and toss to coat. Toss with salt. (although I decided to put a little salt on top when I portioned out my serving and was ready to eat instead of right now, but you could do it either way)
Store in refrigerator at least a couple hours for flavors to mingle...it's good hot or cold!
1 comment:
I made this for lunches this week and it's very good! It's been great to get inspiration for new lunch ideas - we were getting tired of the sandwiches we've been having for years. I tried the tortellini salad last week...I'm thinking maybe the pizza pasta salad next!
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