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Packing food for a chol hamoed trip can be tricky when you can’t just throw a sandwich in the bag. This cassava pasta salad is filling and nourishing and perfect for traveling. You can roast your own Italian blend of veggies or use any leftovers. I also add in leftover chicken for extra protein. If you don’t have any left, use this marinade to grill up some cutlets.
1 box Heaven & Earth Grain Free Fusilli, cooked according to package directions
leftover Italian chicken, diced or cut into strips
1 small zucchini, diced
1 small yellow squash, diced
1 red pepper, diced
1/2 eggplant, diced
1 (10-ounce) can of Gefen Pitted Green Olives
3 tablespoons extra virgin olive oil
1 teaspoon salt
1 recipe Italian chicken marinade for dressing
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Toss the diced veggies on the prepared sheet pan with the olive oil and salt. Roast for 35 minutes or until lightly golden.
Toss cooked pasta with roasted veggies, chicken cubes or strips and dressing.
Sponsored by Heaven and Earth
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