Simply Said

“Real Ingredients. Real Flavor. Real Fuel.”

• 1 box tri-color veggie pasta
   
• 1–2 boiled eggs, chopped
   
• ½ cucumber, diced
   
• 1–2 roma tomatoes, chopped
   
• A handful of fresh cilantro, chopped
   
• ¼ to ½ cup Italian dressing (low sodium if possible)
   
• Optional: Grilled chicken or grilled shrimp for protein boost
   
• Salt, pepper, garlic powder to taste
   

1. Boil the pasta in salted water until al dente. Rinse with cool water and drain fully.
    
2. Boil your eggs, peel, and chop.
    
3. In a large bowl, combine:
    
   • Chopped cucumber
      
   • Tomato
      
   • Cilantro
      
   • Boiled eggs
      
   • Cooked pasta
      

1. Pour in Italian dressing and season with pepper, garlic powder, and a pinch of salt (if needed). Mix well.
    
2. If you’re adding grilled chicken or shrimp, layer it on top or fold it in.
    
3. Chill for at least 30 minutes before serving. Flavor sets best when cold.
    

• Add black beans or chickpeas for fiber and plant-based protein.
   
• Swap cilantro with basil or parsley if you’re not a cilantro fan.
   
• Make it stretch by doubling the pasta and prepping as meal prep for the week.

$13.39 – with chicken
$13.89 – with shrimp
(That’s roughly $3.35 per person with leftovers possible.)

✅ Even lower if:

• You already have seasonings/oil
   
• You skip the meat (great as a standalone dish)