I love pasta, and with all the gluten-free, wholegrain and even protein packed options out there, it can be just as healthy as any other meal prep salad. This is easy to make and pack for work lunches, have on hand for an easy dinner, or even put in lunch boxes for school lunches.
1 box fusilli pasta (tri-color, or bertolli plus with protein)
goat cheese, or any shredded white cheese (mozzarella, parmesan)
2 c cooked and shredded chicken (roasted chicken preferably)
2 c frozen broccoli (leafy head part only)
1 container cherry or grape tomatoes
1/3 c olive oil
¼ c red wine vinegar
1 tbsp italian seasonings
1 tbsp seasoned salt
pepper
Boil salted water. Add broccoli, cook until bright green but still firm. Take out of water with slotted spoon. Bring back to a boil, add pasta. Cook pasta al dente, then drain and rinse repeatedly with cold water until cool.
Meanwhile, slice tomatoes in half. Make dressing by whisking oil, vinegar, seasoned salt and italian seasonings. soak broccoli and tomato in some of the dressing. Mix all ingredients together, top with black pepper. Best if refrigerated for a couple hours