This is a recipe I learned from my old trainer back in the days when we lived in Kelowna, B.C. This guy was really good and constantly gave me tips on what to eat during our workouts. I guess the secret to success is to keep conversations flowing so attention isn't focused on the heavy weights.
He recommended chopping up a bunch of my favourite vegetables and mixing them into a bowl of cooked whole wheat pasta and then pouring some non fat Italian salad dressing over top. Mix and refrigerate for later use throughout the week. ~A wonderful dish to pack into a picnic basket, take up to the cottage or bring on the boat.
Several years have passed and I've since learned to customize this pasta salad to my own liking. Considering my husband hates raw vegetables, I always steam them first and then mix them into the pasta and I use my own homemade salad dressing, which I think is healthier than store bought.
I made this pasta salad using all the leftover vegetables I had previously steamed throughout the week. I usually would add some fresh chopped spring onions and fresh chopped bell peppers to this salad, but I didn't have any at hand.
Remember: This salad can be made with all raw vegetables.
1/2 cup Extra Virgin Olive Oil
1/4 cup Vinegar
3 Garlic Cloves (pressed)
Salt & Pepper (to taste)