This quick & easy pasta salad was created using ingredients I already had on hand and that needed to be used up, so feel creative & substitute any of the ingredients for a little o “this” or a little o “that” depending on what you have on hand.

I used 3 different types of pasta to use up what was in the pantry, so if you’re doing the same just look out for the cooking times (depending on the type some cook quicker than others) to make sure it’s consistently al dente.

In this go I decided to lightly steam the snap peas, but feel feel to leave them raw.

I love the arugula in this recipe because it really adds nice color and delicious flavor.  When you’re chopping it up think pesto — i.e. that’s how fine you’ll want to chop it.

All the amounts are approximate as I rarely actually measure anything when cooking, so adjust the spices & olive oil and vinegar according to your taste!

ingredients*

1 lb cooked pasta^

quarter onion, finely chopped (I used a sweet onion)

about 10 small radishes, chopped

2 stalks celery, chopped

large handful snap peas, lightly steamed

2 large handfuls arugula, finely chopped

1-2 tsp fennel

3 tablespoon extra-virgin olive oil

3 tablespoons white vinegar

cracked black pepper & salt, to taste (I used Himalayan Pink salt)

directions: combine all ingredients in large bowl, stir and taste — add spices or vinegar depending on your taste

*I recommend using 100% organic ingredients for the best flavor & nutrition possible!

^ regular or gluten-free (I used regular!)