Sunday night I held a veggie potluck at my place, so the lunch possibilities were endless on Monday afternoon. I decided on pasta salad over mixed greens, coconut iced tea and my friend Jessica’s delicious vegan cupcake.
Just as good on day two
I got the recipe for the macaroni salad here. The author recommends adding mayo or yogurt the second day. I drizzled olive oil and added fresh green onions. Underneath the pasta is a bed of arugula and microgreens.
The pitcher’s half full of ginger coconut tea from Teavana
“I’d rather be a Ginger than a Mary Ann” cupcake
An amazing meal ready in five minutes (and without the use of the microwave or oven) = great summer lunch!
How do you jazz up your leftovers?