I often have salads for lunch. But every vegetarian out there will tell you that that gets old sometimes. So, what's to do? Well, occasionally a switch it up with salad, pasta salad that is. But, this is not your mother's pasta salad from a box. First, I started with multi-colored veggie rotini. The brand I used (Hodgson Mills) had no artificial flavors, no preservatives, and no artificial colors. This beautiful pasta got its color from actual veggies - imagine that! What a great way to work in spinach, tomatoes, and beets. I never eat beets! (Just ask my mom how I used to hold my nose while I forced them down my throat until she finally granted me reprieve.) And, I didn't just top the pasta with simple pimentos either.
So, I made the pasta per usual, but I then added in sliced grape tomatoes, pepperocini, green olives, marinated mini-mozzarella balls, and some fresh herbs - both basil and parsley. I tossed all of these ingredients together in a bit of olive oil and added just a touch of kosher salt and ground pepper.
Doesn't it look yummy? And it packs in so many nutrients like vitamin E and K. Plus, the pasta is filling and the protein in the cheese and olives will leave you feeling satisfied but not stuffed. Its a salad, with all the veggies packed in that you would expect, but in a way that you wouldn't.