Not-At-All-Boring Pesto Pasta Salad

I strongly believe that pasta salad is an underrated option for the perfectly balanced summer meal. It checks all the boxes: carbs, protein, fat, fiber, and of course, flavor! Plus it is

easy to make and makes for the perfect leftovers.

Of course there are endless options for pasta salad, and yet it seems that the same few combos are commonly shared as recipes online. So I'm here to change that.

This not-at-all-boring pasta salad is packed with flavor, nutrients, and toppings to make it your own. Bring it to a BBQ and top with freshly grilled chicken, or prep it for week day lunches. Either way you will not be hungry for more an hour after eating thanks to it being a well balanced meal.

Ingredients

• 1/2-3/4 of a 1 lb box of cavatappi pasta (depending on how many servings you want to make)

• olive oil

• 8 oz pearl mozzarella

• 1 red bell pepper, diced

• 3 cups (~1/2 a bag) baby spinach, finely chopped

• 2 oz pine nuts

• 1 can chickpeas, drained

• 6 oz pesto (homemade or store bought)

• salt and pepper to taste (be mindful that different pestos will have different levels of saltiness)

Optional toppings

• balsamic vinegar

• chicken sausage

• grilled chicken

Recipe

1. Cook pasta per instructions on the box. Once cooked, toss in olive oil to prevent it from sticking while you let the pasta cool.

2. In the largest bowl you have, combine pasta, mozzarella, bell pepper, spinach, chickpeas and pesto. Season with salt and pepper to taste.

3. Serve as is or top with balsamic vinegar or additional protein. Enjoy!