Greek Pasta Salad

Ingredients

• 1 1/2 cups Brown Rice Pasta Shells (dry)

• 3 tbsps Extra Virgin Olive Oil

• 1 1/2 tbsps Red Wine Vinegar

• 1/2 tsp Oregano (dried)

• Sea Salt & Black Pepper (to taste)

• 1 1/2 cups Cherry Tomatoes (halved)

• 1/2 Cucumber (quartered, sliced)

• 1/3 cup Pitted Kalamata Olives

Directions

1. Cook the pasta according to package directions. Drain, rinse well and set aside to cool.

2. In a small bowl, add the oil, red wine vinegar, oregano, salt, and pepper. Mix well to combine.

3. In a large bowl, add the pasta, and the dressing and mix well. Add the tomatoes, cucumber, and olives and toss to combine. Enjoy!

Notes

• Leftovers. Refrigerate in an airtight container for up to three days.

• Serving Size. One serving is approximately one cup.

• Additional Toppings. Feta cheese or tofu.