Big-Batch Mediterranean Pasta Salad

Ingredients:

• 1 lb of pasta (shape of your choice); cooked, drained and drizzled with olive oil

• 3 Persian cucumbers; cut into small pieces

• 1/4 of a red onion; finely diced

• 2 cups of cherry tomatoes; cut in half

• 1 can of chickpeas; drained and rinsed

• 1 cup of Kalamata olives; cut in half

• 1 container of mozzarella balls; cut in half or quarters, depending on the side

• 1/4 cup of chopped parsley

• 1/4 cup of olive oil

• 1/4 cup of red wine vinegar

• Salt & pepper to taste

• 1 tsp of Italian seasoning

Mix everything together in a very large bowl. Adjust the seasoning to your taste (e.g. if you need more olive oil or salt / pepper). It should taste good to you! If you need more acidity, squeeze in half a lemon.

This is a great recipe to make at the start of the week and keep in the refrigerator for lunches. Eat it plain or toss with a bit of arugula (my preferred version) for a lovely pasta salad.