I consider my family of four to be hardy eaters, however, we never seem to get through a full pound of pasta at dinnertime. This can be attributed to the large antipasto salad and lots of delicious Italian bread prior to our meal!
So, what can you do with the leftover pasta to “upcycle” it? Make a delicious pasta salad, of course. You can do this with any pasta, even linguine, spaghetti or fettuccine. Just chop it up and throw in some delicious add-ons.
I had some leftover orzo pasta from chicken soup last week. My daughter was hankering for a salad with feta cheese, so, instead of chopping up lettuce, I used the leftover orzo. There’s nothing to it besides adding healthy vegetables, beans, and cheeses to your pasta.
Garnish with fresh or dried herbs and your favorite dressing. Add salt and pepper to taste. I prefer Himalayan salt and cracked pepper. Sprinkle a bit of Parmigiano or Romano cheese for added flavor.
Steps:
1. Grab your leftover pasta and put it in a strainer. Run cool water over it to break it up. If you have linguine, spaghetti, or fettuccine, chop it up into smaller bites.
2. Add your fresh or leftover veggies and beans. You can add tomato, carrot, celery, beans, olives, etc. Strained kernel corn adds delicious sweetness.
3. Add your cheeses and herbs. Try feta, blue cheese, mozzarella, shredded or cubed cheddar, monterey jack, or colby jack. Sprinkle your favorite herbs such as oregano, basil, parsley. Fresh herbs are even better.
4. Mix with EVO and a dash of rice vinegar or your favorite dressing. Add salt and pepper to taste. Enjoy!
1. Grab your leftover pasta. If you have linguine, spaghetti, or fettuccine, chop it up into smaller bites. 
2. Add your veggies and beans. Here, I used leftover roasted carrot, cherry tomatoes, chickpeas and black olives. 
3. Add your cheeses and herbs. I used feta, oregano, and parsley. Fresh herbs are even better. 
4. Mix with EVO and a dash of rice vinegar or your favorite dressing. Add salt and pepper to taste. Enjoy!
Frequency Facilitator 