Pasta Salad For Lunch This Week! - cooking recipe

Ingredients

Pasta
1 1 lb fusilli or 1 lb farfalle pasta
olive oil
Day 1 - Mediterranean Pasta
1/2 cup canned chick-peas or 1/2 cup cooked chickpeas
1/2 cup arugula
1/4 cup crumbled feta
2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
Day 2 - Artichoke Almond and Parmesan Pasta
6 jarred artichoke hearts, chopped
2 tablespoons chopped roasted almonds
2 tablespoons grated parmesan cheese
2 tablespoons extra virgin olive oil
Day 3 - Tuna Red Onion and Olive Pasta
1 (3 ounce) can tuna, drained
1/4 cup pitted kalamata olive
2 tablespoons chopped red onions
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
Day 4 - Asian Pasta Salad
1 carrot, thinly sliced
1/4 English cucumber, diced
1 tablespoon canola oil
2 tablespoons chopped roasted peanuts
2 teaspoons low sodium soy sauce
1 teaspoon rice vinegar
Day 5 - Chicken and Pesto Pasta
1/2 cup shredded chicken
1/4 cup prepared pesto sauce

Preparation

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.