Pasta Salad

I like to eat salad for dinner sometimes and it's really hard to feel full if you're not using meat. That's how I came up with this. 

It's simple, easy, and chock full of good things to make you feel full and healthy.

Pasta Salad

Serves 6

cook & prep: 30 minutes

chill 1 hour

1 box of jumbo shells

6 cups romaine

2 cups of chopped zucchini

1 cup chopped hearts of palm

4 medium tomatoes chopped

2 tbsp parsley

1/4 cup olive oil

juice of 1 lemon

salt & pepper to taste

feta cheese

Italian dressing

Boil shells (I had 18) until done. About 15 minutes. Combine zucchini, hearts of palm, tomatoes, and parsley in a large bowl. In a measuring cup, add lemon juice, salt and pepper to your olive oil and stir with a for for 20 seconds, or until incorporated. Pour this mixture into your veggie bowl and mix.

Rinse cooked shells with cold water. Once cool enough to touch, gently stuff them with this veggie mixture. Add them to a casserole dish and chill for at least one hour. 

Serve over a bed of romaine sprinkled with feta and drizzled with Italian dressing.

I recommend three noodles per salad. 

Enjoy!