When you’re a broke college student, pasta is a God-send. You can make it a thousand ways, make it healthy (or as caloric as you want), put whatever you feel like in it, and it always seems to make enough to eat off of for at least three days. When I was working on my graduate degree and living with my sister, we probably should have just bought stock in Barilla.
When looking for something new to try, I came across a pasta salad using orzo pasta on Pinterest. I tweaked the recipe to add veggies we liked, and it went over so well we had it at least once a month from there out. The awesome thing about this recipe, besides being super easy and guaranteeing you leftovers, is that you can change out the veggies and pasta for whatever you prefer. Take the chicken out, and it’s now vegetarian. Don’t like tomatoes? Toss ’em out, and add something like red pepper. We have made a version before that includes olives. Prefer something over orzo? Try that! In the rest of this post, the example I use I actually used gluten-free rotini instead of orzo (if you’ve ever managed to find gluten free orzo, please tell me where!) since the diners included my boyfriend. Continue reading