Italian Pasta Salad

• (1) 16 ounce package of rotini pasta (multi-colored)
• 2 cups cherry tomatoes halved
• 1 cucumber, cut and quartered
• 4 oz mozzarella cheese cubed
• 3 oz sliced pepperoni cut in fourths 
• 1 large green bell pepper diced
• (?)(Red onion, chopped fine
• 1 can of black olives 10 oz, drained
• 8 oz Italian dressing
• 6 oz shredded Parmesan cheese (opt)

1. Bring a large of of water to a boil.
2. Add pasta and cook until al dente. You want your pasta firm.
3. Drain, and rinse with cold water. Set aside.
4. In a large bowl, combine the pasta with tomatoes, mozzarella cheese, pepperoni, green pepper, and black olives.
5. Pour the Italian dressing over the top. Add in the Parmesan cheese and stir to coat.
6. Let sit in the refrigerator for at least one hour for the flavors to come together.

Serves 12

If Putting together the night before, just add a little dressing to the noodles and veggies.  Add the cheese and rest of the dressing right before serving.

*Can instead of using pepperoni do more veggies: broccoli, cauliflower, etc

Lemon Shrimp

Heat fry pan to medium. (Cook 1 bunch asparagus in a little oil for 4-6 min until crisp-tender, then remove and keep warm)

Add:
1 Tbs olive oil
About 24 shrimp, peeled and deveined.
salt and pepper

Cook a couple minutes on first side, flip, then add:
1 tsp garlic
1 tsp basil
1 Tbs lemon
1/2 tsp onion powder

Add 1/4 c chicken broth and heat another minutes until liquid evaporates a little.  (Add asparagus)