Broccoli Pasta Salad

Ingredients

Pasta Salad

• 12 oz pasta

• 1 1/2 lb chicken breast, cooked and cubed

• 1 pint cherry tomatoes, chopped

• 1 red onion, finely diced

• 1 head broccoli, cut into florets (about 2-3 cups)

• 1/4 cup kalamata olives, sliced

• 8 oz mozzarella balls, cut or ripped in half

• finely diced herbs of choice (I’ve used both basil and parsley)

Dressing

• 1/4 cup red wine vinegar

• 1/4 cup extra virgin olive oil

• 1 tbsp dijon mustard

• 2 cloves garlic, grated

• 2 tsp dried oregano

• 1/2 tsp sea salt

Instructions

1. Whisk together dressing ingredients except olive oil. Slowly drizzle in olive oil while whisking to emulsify.

2. Bring a large pot of water to a boil. Cook pasta according to package instructions. When there is one minute left, add broccoli to the boiling water. Drain.

3. To a large bowl add all the pasta salad ingredients. Pour the dressing all over and toss. Serve.

MEAL PREP NOTES:

*1: Toss the salad with half the dressing and store in an airtight container in the fridge. Store the remaining dressing in a jar in the fridge and add just before serving. Pasta salad will stay fresh in the fridge for up to 5 days.

*2: Store all the salad ingredients in separate containers in the fridge. Combine everything about an hour before serving. Individually chopped ingredients will stay fresh in the fridge in airtight containers for up to 4 days.

*3: Toss the salad with half the dressing and store in individual containers. Portion out the remaining dressing into ramekins with tight fitting lids and tuck into the containers with the pasta salad. Pasta salad will stay fresh in the fridge for up to 5 days.

Serves: 6 Time: 25 minutes  Calories: 568 Protein: 38g Carbs: 48g Fat: 22g