A member forwarded me this recipe, by way of an Instagram live, and she thought I could put a SKCC spin on things. I lightened up the dressing a bit and reduced the ratio of pasta to goodies. It really is quite simple, and one of those dishes I could see being a “kitchen sink” pasta salad of sorts - it could take chickpeas or some roasted zucchini. This was quite salad-y for my roommates, but I ate it for lunch all week.

It works great with a gluten-free noodle; I just find that they don’t hold up too well as leftovers, because they get sort of dry. Letting it come to room temperature before eating helps with this.