Beet Pasta Salad
By Amanda Flower
I work full time as a librarian,
and I write full time too. I don’t have a lot of opportunity to cook, and one
the tasks I dislike the most is packing my lunch for days I’m at the library.
After a while, PB and J really gets old. So I have made up recipes that I can
make in bulk that will last me the whole week. And even though I write the
Amish Candy Shop Mysteries, which are full of sweets, I try to eat as healthy
as possible and try to stick to more fruits and veggies in my lunches than
candy. Most of the time, I’m
successful at that.
One of the recipes that I make a
lot is Beet Pasta Salad. It’s fast and easy, and I can pack it perfectly
proportioned containers of it for all five days of the work week. I came up
with this recipe because I love pasta salad and I love beets. One day, I just
decided to put them together. Since I’m a vegetarian, I always have fresh
veggies in the house, so I just add whatever vegetables that I have on hand the
day I made the salad.
If you are like me and really get
tired of sandwiches day after day, this might be the recipe for you.
Enjoy!
Beet Pasta Salad
Ingredients:
1 can of whole beets
1 16 oz box of penne pasta
Raw vegetables of your choice
Salt and pepper
Italian salad dressing or oil and vinegar
Directions:
1)
Boil pasta
2)
Rough chop vegetables
3)
Rough chop beets
4)
Mix pasta,
vegetables, beets, and Italian salad dressing in a bowl
5)
Add salt and pepper
to taste
6)
Refrigerate overnight
Amanda is offering a copy of Assaulted Caramel today to one commenter. So do tell...what do you like for lunch? Leave your email (cryptic if necessary) so Amanda can get in contact with you should you win.
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