It has been way too long since my last post. Life got busy but I am so glad to be back.
I’ve had a bit of a change with my meal prepping routine for work lunches. Have shifted from fully loading my freezer to prepping fresh food for at least 3 meals of the week and then I can delve into my freezer stash.
I’m a big believer that a salad should always have carbs (don’t @ me). These can be any carbs you want, whatever makes you feel happy. I chose pasta this week but mixed it in with plenty of other tasty stuff.
I absolutely loved this salad and I hope you do too.
Pasta Salad with Greens (makes 3 lunches)
What you’re going to need
3 cups pasta
generous handful baby spinach
100 g green beans, chopped into smaller pieces
3 slices prosciutto, chopped into smaller pieces
handful kalamata olives
20 g feta (or as much as you like…you do you)
juice of half a lemon
1 tablespoon olive oil
- Cook pasta as per packet instructions.
- Whilst pasta is cooking, cook the prosciutto and beans in a fry pan with a small amount of olive oil. Remove pan from the heat once cooked.
- Once pasta is cooked, place the pasta in the pan with the prosciutto and beans. Add in the spinach and olives and stir well.
- Add in the lemon, olive oil and cracked pepper to taste. Top with feta.