Ingredients
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1 lb fusilli or 1 lb farfalle pasta
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olive oil
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1/2 cup canned chick-peas or 1/2 cup cooked chickpeas
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1/2 cup arugula
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1/4 cup crumbled feta
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2 tablespoons extra virgin olive oil
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6 jarred artichoke hearts, chopped
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2 tablespoons chopped roasted almonds
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2 tablespoons grated parmesan cheese
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1 (3 ounce) can tuna, drained
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2 tablespoons chopped red onions
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2 tablespoons extra virgin olive oil
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1 carrot, thinly sliced
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1/4 English cucumber, diced
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1 tablespoon canola oil
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1/4 cup pitted kalamata olive
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2 tablespoons extra virgin olive oil
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2 teaspoons red wine vinegar
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2 teaspoons fresh lemon juice
Instructions
- Cook the pasta as per package instructions. Rinse in cold water and toss with a little olive oil. Refrigerate.
- For each day, whisk together the liquid ingredients, if there is more than one.
- Mix the remaining ingredients with 1 1/2 cup of the cooked pasta, then toss with the liquid ingredients.
- 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.