Pasta, oh how I love thee!
The past few months I have been trying to eat on the healthier side (if you follow me on Facebook, you probably think I’m lying my ass off right now – But it’s true!). I have done a few rounds of 21 Day Fix and really have tried to embrace the whole experience. So to break the monotony of Burrito Bowls and Turkey Burgers, I whipped up a yummy recipe that is perfect for lunch on the go or even dinner.
This Asian Pasta Salad is killer! Packed with tons of flavor thanks the homemade dressing full of ginger, agave, and fresh OJ, it leaves you wanting to lick the bowl. Even for all you meal planners out there, this should be added to your rotation!
Asian Pasta Salad serves 2
- 1 cup Brown Rice Pasta (you can use whole wheat or quinoa as well as regular pasta!)
- 1 1/2 cup Grilled Chicken, chopped
- 1 1/4 cup Brussels Sprouts, thinly sliced (like cole slaw)
- 1 1/4 cup Mini Sweet Peppers, chopped
- 1/2 cup Cucumber, diced
- 4 TBS 21 Day Fix Asian Dressing
- Optional: Peanuts, chopped or Chinese Lo Mein noodles for extra crunch
Cook pasta according to the package. When you drain the pasta, toss it with about 1-2 tablespoons of olive oil to avoid sticking. Refrigerate or let cool.
While pasta is cooling, dice & chop up the vegetables. Combine Brussels sprouts, cucumbers, peppers and chicken with the cooled pasta. Toss with dressing and top with some peanuts or crunchy lo mein noodles (you can find them in the ethnic aisle of your grocery store).
You can pack it up and leave it in the fridge or eat it immediately! It is a great meal to take with you to work, school, pool or even the beach. A much healthier alternative to those heavy pasta salads full of mayo and sodium-filled dressings.
– Amanda
