week 2 of social distanced cold lunch

still in pasta salad land. hindsight is 20/20 and i should have put capers in this from the start. at least the other 4 bowls will have them. probably a tsp per bowl will do.

2 cups rotini, uncooked

1 green bell pepper, diced

1 zucchini, diced

1 yellow squash, diced

1 2oz can sliced black olives, well drained and rinsed

1 jar giardiniera. reserve 1/4 cup liquid, chop more or less to the same size

2 tbsp apple cider vinegar

1/4 cup olive oil

~ granulated garlic

~ red chili flakes

~ black pepper

~ italian seasoning mix

cook and cool pasta under cold running water. chop vegetables while pasta is cooking. mix dressing in a separate bowl. combine everything and mix well once the pasta is cool.

week 1 of social distanced cold lunch

i eat in my truck now.

2 cups uncooked rotini pasta

1 can black beans (no salt added, imo)

1.75 cup frozen black eyed pe

2 Roma tomatoes, scraped clean and diced

1 serrano pepper

~3 tbsp minced red onion, 2 rings worth

1 cup herdez guacamole salsa

1: cook pasta 1 minute less than al dente

2: rinse with cold water, set aside to fully cool

3: dice vegetables, making sure to scrape the seeds from the tomatoes

4: put everything in a bowl and mix until fully combined and coated by salsa