You know when something sneaks up on you and then you realize it all and once and then you think to yourself “Oh my GOODNESS I have literally no time! Well, it just “hit me” a couple of days ago that my classes for this semester start on Monday! Monday. I’m not bothered by the fact that I have classes that are beginning (I’m quite excited, actually), it’s just that they seemed to come so soon! I don’t know where the time has gone, but this summer has slipped under my nose.
This summer I’ve been working personally at setting lifestyle goals and reminding myself later to self-reflect to observe what’s working and what’s not working. At the beginning of the of the season I had made quite a few goals, and I honestly feel pretty accomplished with them. Just so I can celebrate a little, here’s what’s been “working for me” over the past few months:
- Drinking more water intuitively
- Being more relaxed with day-by-day routines
- Making time for people I care about (like family & friends home from school)
- Working with what I have and not resorting to an “all-or-nothing” type of mindset (I’ll always be working on this one though! 😉 )
Throughout the coming months as things get more chaotic, I’ll be trying my hardest to keep these goals in my head because they’ve been working so well this summer!
Speaking of things getting chaotic, once school starts I’m going to be needing all the help I can get. For me, this means MEAL PREP. That’s why I created this super healthy Italian Pasta Salad! I also happen to have all the in-season veggies (like the tomatoes and kale) on hand thanks to my dad’s awesome garden.
This Italian Pasta Salad is packed with good-for-you veggies and makes a perfect grab-and-go lunch. I love making a batch at the beginning of the week and having a few containers in the fridge ready for the week.
I love the fact that the more you let this pasta salad sit in the fridge, the better it gets! The dressing gets to sink in and makes the noodles extra flavorful.
I created this Low Fat Italian Dressing to go with this salad, and you’ll need exactly one batch of it for this recipe (I know, it’s perfect)! To add healthy fats to this recipe, I like to add avocado, hemp seeds or sunflower seeds before serving.
I hope you’ll enjoy this yummy pasta salad as much as I’ve been (and will be throughout the semester)! If you recreate this, make sure to tell me in the comments below or tag me in your Instagram picture @cookwithcourt!
Healthy Italian Pasta Salad
The perfect pasta salad for meal prep! Light enough to keep you on your toes but filled with nourishing ingredients to keep you fueled.
- 1 8 oz box whole wheat pasta (or other pasta of choice)
- 1 cup cherry tomatoes sliced in half
- 1/2 cucumber chopped
- 1/2 bell pepper chopped
- 1 bunch kale shredded and massaged
- 1/4 red onion diced (optional)
- 1 batch Low Fat Italian Dressing (linked below)
Boil pasta according to package instructions. Once finished, drain and cover. Let chill in fridge till at least room temperature.
In a large bowl, add all ingredients but tomatoes and is until everything is evenly distributed and coated. Add tomatoes and mix gently. Refrigerate until you are ready to serve (Best if you let it sit for at least 24 hours). Enjoy!