This one is great cold or hot if you pour it out onto a plate and heat it up. It’s cost effective, colorful, and quick. This pasta salad is great option for a week of meal prep! I also love using frozen vegetables because I find they are not has hard on my stomach before a workout.

Ingredients:

- 1 package of Banza Chixkpea pasta cooked
- 1 pack of frozen vegetables cooked
- 1 can of olives (optional)
- 1 tsp dried herb Italian mix
* option to add chicken/tofu for extra protein
- 3-4 tbsp balsamic vinaigrette

Balsamic Vinaigrette recipe ( or feel free to use store bought to save time)
- 1/2 cup of olive oil
- 1/4 cup of balsamic vinegar
- 1 tsp Dijon mustard
- 1minced clove of garlic
- 1 tsp of dried herbs (Italian mix)
- dash of salt and pepper

Instructions:

1. Pour 3-4 tbsp of balsamic vinaigrette into mason jar.
2. Add cooked frozen vegetables to 1/2 of jar, the top vegetables with cooked pasta. Option to top with olives and choice dried herbs

Recipe submitted by Carpe Diem Nutrition Intern, Katie Seaton