The Lunch That Keeps on Giving

This recipe was inspired from a friend's pasta salad recipe. I made some of it to take to school for my lunch for the week. It has kept really well and is an easy, delicious way to get some whole grains and vegetables in your diet. If you like other vegetables, feel free to add them!

Whole Wheat Pasta Salad
1 red bell pepper
1 yellow bell pepper
1 carrot
2 celery stalks
1 roma tomato
Your favorite Italian dressing
1 box whole wheat rotini
~2 tbsp olive oil
salt and pepper, to taste
Italian seasoning, to taste


Heat oven to 425. Chop vegetables and mix with olive oil, Italian seasoning, salt and pepper. Spread on a greased cookie sheet. Bake for about 10-15 minutes, flipping vegetables occasionally until slightly tender.

Meanwhile, cook pasta according to box directions. Drain pasta, mix with vegetables and mix with just enough dressing to make it wet but not soupy. Add more seasonings if necessary and refrigerate.