I made pasta salad tonight but as usual I wound up with waaaay too much of
it. Seems no matter what I do there is always too much. I have different
versions that I make. Basically there is the pasta, fresh veggies cut in
strips, slices, chunks or left whole depending on size, olives and some kind
of protein. Dressed with some kind of Italian dressing.

Tonight I used a quinoa pasta because it contains protein and also added
kidney beans and chickpeas for more protein. I only used black olives but
will add some stuffed green ones to my portion. The vegetables are sweet
peppers (green, orange and red), grape tomatoes (safe ones), radishes, green
onions, celery and cucumbers.

I have leftover peppers, radishes and tomatoes. Only had half a cucumber so
that worked out well. Used part of the green onions for my dinner tonight
which was nachos. Yes! Nachos. So will have to come up with a use for the
leftover veggies.

But when I began to assemble the salad, I realized I didn't cook enough
pasta for the amount of veggies I had. So I had to cook some more and now I
have a big bowl of it plus what I have packed up for our dinner tomorrow.

I like to use a wide variety of veggies in my salad. I guess that's part of
the problem. I have tried to buy things from the salad bar. I can't always
get what I want though and tonight I wasn't near a store with a salad bar so
made do with what I had and bought a few additional things. And even when I
do use the salad bar, I seem to still wind up with too much.

I did do better than I usually do. Most of the time I have a HUGE bowl of
it and eventually some gets thrown out because there is only so much we can
eat. I am hoping we can either eat this two days in a row or maybe just
come home and eat the leftovers rather than go out to eat on Friday. But
sometimes we just want enough pasta salad for that one meal. So what's the
trick for doing that if you are cooking for just two or three people?