While making my adorable circular Roasted Beet Ravioli, I accumulated quite the pile of pasta scraps. Rather than toss them in the garbage, I decided to cook them for use in a pasta salad. Granted, it won't be the prettiest pasta salad with all of the weird shapes, but it would make a great lunch to take to work.
After cooking the pasta (for just a few minutes), toss it with some olive oil and let it cool. Add whatever you want. I added some chopped sauteed swiss chard stems (also set aside from another meal), sauteed english peas, chopped fresh garlic scapes, some parmesan cheese, a little bit of whole grain mustard, white wine vinegar, salt, pepper, and herbs. This will keep in the fridge for a few days, but any leafy greens should be added shortly before serving.