My plan today was to buy sushi for lunch. This morning, my cheapness overcame my laziness and I made one of the laziest, but still satisfying, meals I had in my arsenal.

Working Time: 10 minutes
Cooking Time: roughly 10 minutes

Ingredients

Pasta, cooked as per directions on package (also a great recipe for leftover pasta)
Diced cucumber
Diced red onion
Black olives
Chopped sundried tomatoes
Beans
1 tbsp balsamic vinegar
1 tbsp oil of your choice
salt
Optional: any veggies or leftover meat laying around the house. Originally, I was going to put in some baby spinach, but I forgot.

Let’s do it!
Cook the pasta as per specifications and prepare the beans. For this recipe I used a rainbow farfalle. Generally I stick to the non-long type pastas, as it’s easier to get spoonfuls of pasta and veggies together. I used frozen soy beans so I tossed them into the pasta during the last minute. You can use canned beans, or nuts even.

Chop up everything and throw into a container with a lid. Add the pasta and shake shake shake. Sprinkle with salt.

Pour the oil (I used veggie oil because I get sick of olive oil sometimes) and vinegar into a jar and screw the lid on very tight.

Lunch it up!
This one’s easy. Shake up the dressing vigorously, then pour some (or all, if you like a ton of dressing) into your container. Shake shake shake some more, and you have a good, balanced lunch!