This recipe is great served hot or cold, so don't be afraid to pour it onto a plate and heat it up. It’s also cost effective, colorful, and quick. We also love using frozen vegetables for this recipe because they tend to be a little easier on the stomach before workouts. To save time, use a store bought balsamic vinaigrette.

Ingredients:

- 1 package of chickpea pasta cooked
- 1 pack of frozen vegetables cooked
- 1 can of olives (optional)
- 1 teaspoon of dried herb Italian mix
- add chicken or tofu for extra protein (optional)
- 3 tablespoons of balsamic vinaigrette

Balsamic Vinaigrette:
- 1/2 cup of olive oil
- 1/4 cup of balsamic vinegar
- 1 teaspoon of Dijon mustard
- 1 clove of garlic, minced
- 1 teaspoon of dried herbs (Italian mix)
- dash of salt and pepper

Instructions:

1. Pour balsamic vinaigrette into a 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.