Pasta Salad...Italian-style.

The VERY best thing about training for a half-marathon is the license to eat carbs like it's your job. Seriously. (The worst? Getting up every Saturday morning at 5 a.m. and running, rather than enjoying delicious sleep.) Of course, I've blogged my recipe for the Southwestern Pasta Salad. You should have known that I have other versions. OF COURSE I DO. Momma needs her carbs. She gets them this way. Oh yeah, and with beer too. Duh.

Ingredients:
-1 box of bow-tie pasta
-One red pepper
-One yellow pepper
-One orange pepper
-One cucumber
-Half a pint of grape tomatoes
-Four ounces of feta cheese (I used a tomato basil flavor)
-Eight ounces of chicken breast meat, cooked, cut into bite-sized pieces.
-Italian dressing

How to:
-Cook pasta according to package directions. Rinse with cool water.
-Chop all veggies into bite-sized pieces.
-Toss all veggies, cheese, pasta, and chicken.
-Drizzle with Italian dressing to taste.
-Eat.

The finished product!

I'm currently obsessed with Aldi's light salad dressings. Oxford just likes to supervise.