This is by far my favorite dish that I made so far. I changed it up a bit from the original recipe. I am going to eat this everyday for lunch until I get sick of it.
INGREDIENTS
- 1LB gluten free pasta, such as fusilli, penne, or rotini. (I used Delallo Fusilli gluten free)
- 3 cups cherry tomatoes, cut in half
- 3/4 cup of black olives, sliced
- 1/4 cup minced fresh parsley
- 1 1/2 cup of Italian dressing (see below)
INSTRUCTIONS
- Cook pasta according to package directions. Allow to cool slightly (toss with a little extra virgin olive oil to prevent sticking)
- Toss ingredients together and serve!
- Keep in fridge 2-3 days, however I ate it right away and the next day. It still tasted great.
ITALIAN DRESSING:
- 3/4 cup of extra virgin olive oil
- 2 tablespoons of lemon juice
- 2 tablespoons of water
- 1 tblspn of sea salt
- 1-2 teaspoons of sugar (Monk Fruit Sugar)
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- 1 clove garlic
Whisk together and serve
Works Cited:
pinchofyum.com
Obedient Lifestyle 