Why not post? It's simple and makes for good lunches for the work-week!
Ingredients:
2 Cups of uncooked fusilli pasta
1 Can chick peas
1 Red pepper diced
1/2 English cucumber cubed
1 Small red onion
Lemon
Balsamic vinegar
Feta garnish
Avocado
Directions:
Cook and cool pasta, add diced vegetables and chick peas. I add the avocado and cheese before packing/eating. Bring a big lemon wedge or half a baby lemon and a small drizzle of balsamic. I would have totally added a sprinkle of oregano but none in stock wouldn't you believe it? Fresh green peas would also be a delicious suggestion! So this salad keeps getting bigger...
A fresh cold meal that stores well!
No comments:
Post a Comment