This is a partnered post.
As Thanksgiving approaches, I’ve been brainstorming ideas for lighter dishes that I can make for our family potluck. Holidays are a time to celebrate and indulge, but I don’t want to indulge so much that it sets back my goals. So when I received Pasta Lensi Red Lentil Fusilli, I was inspired to try it in a lighter pasta salad!
A few notes on this recipe: I designed it specifically to fit in around my own personal goal “Macros”, so this example below serves one and makes a great lunch. To make a larger batch, simply double/triple the ingredients as needed; I would also recommend adding more of the pasta if you’re serving a group. The thing I’ve always loved about pasta salad is that you can really play it by ear as you assemble it!
Lighter Pasta Salad
½ C chopped red pepper
½ C chopped tomato
½ C chopped mushroom
1 TBSP finely chopped sweet onion
½ C Pasta Lensi Red Lentil Fusilli
6oz grilled boneless, skinless chicken breasts, chopped into pieces
1 TBSP Ranch dressing
Black pepper, to taste
Cook pasta according to directions, strain, and rinse with cold water. Measure out ½ cup into a large serving bowl. Add the vegetables and chicken, and drizzle with Ranch. Sprinkle with black pepper and toss thoroughly with a fork to coat. Serves 1; increase ingredient amounts for a larger batch.
This dish is very flavorful – the tender grilled chicken really compliments the vegetables and pasta, so a little Ranch goes a long way. Yum!