I was wondering about the same thing, yet again, today. And then, I stumbled upon some left over boiled pasta in the fridge. That's how this recipe came about - with left overs from the fridge!
Note: Please feel free to substitute the vegetables in this recipe with any left over veggies or any frozen ones that you may have!
Ingredients:
Boiled pasta (any kind - I used Rotini) 2 cups
Garbanzo beans (canned) 1 can = 2 cups
Frozen Broccoli 1 cup
Frozen Pepper strips 1 cup
Tomatoes 2 (diced)
Onions 1/2 (thinly sliced - long)
Salt To taste
Pepper To taste
Olive Oil 1 tbsp
Lemon/Lime juice 1 tbsp
Moroccan Seasoning 1/2 tsp
Dried Thyme 1/2 tsp
Dried Basil 1/2 tsp
Dried Oregano 1/2 tsp
Method:
1. Thaw all frozen veggies and set them aside
2. Mix all ingredients in a salad bowl and toss them until all of them are evenly coated.
3. Refrigerate the salad until the time of meal.
You can prepare the pasta salad up to a day in advance.
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