This pasta salad is perfect for whatever veggies you may have lying around! Throw it all in! It’ll be delicious. Use this recipe as a baseline, but get as creative as you want!

Ingredients

1 box of pasta

1 lb chicken thigh

1 can black beans

1 can garbanzo beans

1 bell pepper

100 g edamame

2 cobs corn

For the Dressing

1/2 cup olive oil

1/4 cup red wine vinegar

1 minced garlic clove

1 tsp. kosher salt

1/2 tsp. black pepper

1 fresh lemon squeezed

2 tsp. dijon mustard

Instructions

1. Boil Pasta for 12 minutes on medium heat. Drain and let cool.

2. Preheat oven to 400 F

3. Rinse chicken and marinate in marinade of choice. Marinate for at least 1 hour.

4. Place chicken on pan and bake for 30 minutes.

5. Drain and rinse canned beans

6. Dice bell pepper and shave corn

7. Throw bell pepper, edamame, corn, and beans into a large bowl with the cooled pasta

8. Cut up baked chicken and mix in

9. For dressing, blend together ingredients

10. Pour dressing on top and enjoy!