Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
I was going on a trip recently where I hadn't eaten before leaving and I knew that my options at the airport weren't going to satiate me. I happened to have some leftover cooked farfalle paste from dinner the night before, and it dawned on me that I had the makings for a super simple yet really delicious pasts salad. The secret was the jarred olive salad that I usually have on hand from either Costco or Trader Joe's. Both brands are fantastic tasting, pretty inexpensive, keep in the fridge a while, and add a pop of flavor and wholesome nutrition (in moderation) to many dishes.
I was able to whip up this pasta salad in 5 minutes, pack it in a disposable container, and carry it all the way through security to enjoy at the gate. Whether needing a quick lunch for work, home, or travel, I will definitely be making this recipe more routinely.
Ingredients
- 1/3 to 1/2 packet of pasta cooked (about 6-8oz dried pasta) - farfalle and rotini are my favorite shapes for pasta salad
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/4 cup (4 tbsp) jarred olive salad
- Optional additions:
- 1 can drained and rinsed garbanzo beans for added protein
- 2-4 tbsp jarred artichokes diced
- 2-4 tbsp jarred roasted red pepper diced
- 2-4 tbsp cauliflower diced
- 1/4-1/2 cup chopped fresh spinach
- 2 tbsp finely chopped spring or red onion
Directions
- Ideally cook the pasta the night before and refrigerate overnight. I always add olive oil to my hot cooked pasta to keep it from sticking so I don't add any more in this recipe.
- Transfer the cooked, cold pasta to a mixing bowl or the container you plan to store the finished pasta salad in to save on dishes.
- Add the olive oil and red wine vinegar and toss to evenly coat the pasta.
- Add the olive salad and any optional ingredients and toss. For my recent version, I added garbanzo beans, artichokes, and spinach. It was fantastic.
- Taste test and adjust seasoning. I like a good punch of vinegar so typically add up to 1-2 teaspoons more, especially if the other ingredients I add aren't pickled. You can also add salt and pepper to taste at this stage.
- Enjoy right away or store in the fridge and enjoy over the course of a few days.
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