Campus is Cookin’: Pasta Salad

With a simple switch of pasta for your salad’s generic lettuce mix, a traditional caesar salad can now jump off the plate to satisfy all your lunchtime cravings.

Start off by filling two thirds of a flat salad bowl with plain pasta. If you are looking for a healthy alternative, whole wheat pasta is a good option.

After winding your way to the salad bar, add cherry tomatoes, shredded carrots, olives and sliced cucumbers to give some color to the pasta already in your dish. A handful of diced green bell peppers, chopped down to bite size pieces, will complement this vegetable concoction well.

Some sunflower seeds will provide a crunchy relief from the vegetables, and then toss in some craisins for a hint of sweetness. Top off the salad with grilled chicken and mix thoroughly. To finish off the solid components of your edible masterwork, sprinkle some crumbled feta or grated parmesan cheese onto your pasta salad creation.

For the salad dressing, in a small bowl, mix together about one-eighth of a cup of olive oil and the juice squeezed from a salad-bar-sourced lemon wedge. For a kick of spice, add a pinch of salt, black pepper or hot red pepper flakes. When using hot red pepper, beware: use a light touch to achieve the perfect taste. Give the dressing a stir and drizzle it over your pasta salad.

With another salad bowl, turn the empty bowl upside down and place it directly on top of the pasta bowl. Carefully place your hands where the two bowls meet. After you’re certain you have a good grip, shake two bowls, and the salad within for a couple of seconds to expertly mix your dish. Your pasta salad is now ready to become your lunch!