8oz pasta shells
14oz can cannellini beans, rinsed & drained
2 carrots diced & blanched
2 zucchini diced
2 stalks celery diced
1 red bell pepper diced
5oz green beans blanched
3 plum tomatoes cut into wedges
8 oz mixed lettuce leaves
Cook pasta according to package directions, drain, toss with small amount of olive oil to prevent sticking, cool. Add salt and pepper to taste.
Addition for my guys – Flank Steak. I seasoned it with garlic powder, s&p and then broiled it for 7 minutes per side – sliced thin on the diagonal and added to the top of the salad. I prefer the veggie only version, but I don’t eat a lot of beef.
Combine pasta with the chopped veggies. Arrange lettuce on serving platter, top with pasta mixture. Drizzle with dressing. Serves 4.
4 oz ready made pesto
3 1/2 oz plain Greek yogurt
2 T mayo (I leave this out because I think mayo is yucky 🙂