I love a good pasta salad, and this recipe for Anti-inflammatory Pasta Salad is GREAT! It’s one of those super simple meals that feels incredibly satisfying and nourishing. Packed with antioxidants from the colorful array of veggies, along with the fiber and plant-based protein, this Anti-inflammatory Pasta Salad is designed to keep you both satisfied and feeling healthy. It’s the perfect meal prep recipe for lunches and dinners, since it lasts all week in the fridge. Bring to any picnic or outdoor event, too!
What (your ingredients):
1 box spinach fusilli
¼ cup olive oil
2 tablespoons white vinegar
½ teaspoon salt
1 teaspoon Italian seasoning
Freshly cracked black pepper (~1/4 teaspoon)
1 pint cherry tomatoes
12 sweet peppers
How (your directions):
Bring a large pot of water to a boil. Add salt (enough that the water tastes like the ocean) and add your pasta. Boil according to package instructions, about 9 minutes.
Meanwhile, add olive oil, vinegar, salt, Italian seasoning, and black pepper to a large bowl. Whisk to combine.
Slice zucchini into small pieces, cherry tomatoes in half, and dice the sweet peppers. Add to the vinaigrette and stir to combine.
When pasta is finished cooking, strain and add pasta to the vegetables. Stir until evenly combine.
Enjoy immediately, room temperature, or store in the fridge in an airtight container for 5 days.
Why (the science): There’s a reason I often remind you to eat the rainbow! Each veggie color represents different antioxidants and phytochemicals that keep your immune system strong and you feeling your best.