Pasta salad is a great food to have hanging around in the fridge. You can pull it out for a snack, load some protein on it for lunch, and serve it as a side for dinner. You can swap out vegetables and vinegars to change the flavors, as well as the herbs and pasta! Make sure that you use more dressing that you think you should use, or have a side of the dressing in the fridge, as the pasta will absorb a lot of the sauce, causing your husband to grunt and groan that it is dry. Trust me, I know.
1 box rigatoni, cooked
2/3 cup olive oil
1/3 cup white balsamic vinegar
Tbsp agave
Sea salt and black pepper
1 European cucumber, diced
3 rst red peppers, diced
1 cup pitted and sliced greek olives
6 artichoke hearts
10 basil leaves
1/2 cup or more crumbled feta
1. In a large bowl, blend the oil, vinegar, agave, salt and pepper.
2. Toss in and coat all vegetables.
3.Toss in pasta, then cheese and basil.
4. Serve it up and eat!