My Latest Concoctions

Easy Pasta Salad

Box of rotini pasta (plain or whole wheat), I'd use about 2/3 of it
1 large jar Giardinara, drained
1 large can chickpeas, drained & rinsed
4 tbsp. extra virgin olive oil
2 tbsp. light or plain mayo (can also use a palmful of grated parmesan instead)
Generous pinch or two of dried Italian herb seasoning
Salt & pepper, to taste
Pinch or two of red pepper flakes

Boil the pasta in salted water until al dente, then drain & transfer to a large mixing bowl. Roughly chop the vegetables & add them to the bowl. Also add the chickpeas. In a smaller bowl, whisk oil, mayo, herbs & seasonings until smooth. Drizzle into the bowl & toss all the ingredients together. Store in the fridge overnight for best results & give it another toss before serving. The longer it sits the better it tastes (like almost everything)!

Veggie-Lite-Wich with Curry Mayo

For the bread:
Whole wheat/grain deli thins/flat bread
*I suggest either Pepperidge Farm/Sara Lee, 100 cal. sandwhich thins. I keep my bread in the fridge most of the time to keep it fresh longer and in this case it totally worked with the chilled veggies

For the spread:
2 tsp. mayo (could use regular or low fat, maybe even Greek yogurt)
1/4 to 1/2 tsp curry powder (depending on your taste)
Pinch of garlic flakes or garlic powder

Mix ingredients together & spread on both slices of bread

For the filler:
Good handful alfalfa sprouts
Sliced cherry tomatoes
A few slices of cucumber, skin on, thinly sliced & cut lengthwise
* I highly suggest Persian baby cucumbers if you can find them, or
English hot house

Layer between the bread, cover with other end & press down slightly
for a more compact sandwich. I cut mine in halvsies of course ; )

Suggested pairings:
Had mine with a huge navel orange, but I wish I would've had
some root veggie chips to go with!
I really think you'll like the subtle curry taste, but if you're truly skeptical, go for a nice flavored hummus.

ENJOY!!!!!