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Greek Pasta Salad

Ashley Contreras

Yield: 5
Author: Ashley Contreras
Prep time: 15 MCook time: 10 MTotal time: 25 M

Ingredients:

  • INGREDIENTS
  •  1 bag Bentilia Red Lentil Rotini 
  •  3 garlic cloves (minced)
  •  red wine vinegar
  •  lemon juice
  •  1/4 cup water
  •  oregano
  •   basil
  •  ½ red onion, sliced thin
  •  3 persian cucumbers, sliced
  •  1 cup Kalamata olives, halved
  •  ½ cup grape tomatoes, halved
  •  Rawmesan 1 cup of Brazil nut blended with ¼ garlic clove + salt and   pepper. 

Instructions:

  1.  Cook pasta according to package instructions.
  2.  Rinse with cold water and drain again.
  3.  Toss pasta with garlic, red wine, vinegar, lemon juice, water, and place in the fridge to cool.
  4.  Slice up all the vegetables and olives and add to a large bowl.
  5.  Add pasta to the bowl mix well until everything is coated with your  desired amount of oregano and basil. 
  6.  Sprinkle with Rawmesan mix and serve
  7. Add a dash of Himalayan pink salt if desired
  8.  Enjoy!

Calories

302.91

Fat (grams)

24.75

Sat. Fat (grams)

5.28

Carbs (grams)

17.03

Fiber (grams)

5.27

Net carbs

11.76

Sugar (grams)

3.96

Protein (grams)

8.22

Sodium (milligrams)

231.36

Cholesterol (grams)

0.00
Did you make this recipe?
Tag @Bentilia.pasta on instagram and hashtag it #ICantBelieveItsNotGluten
Created using The Recipes Generator

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