Name: Italian Mung Bean Penne Pasta Salad
Cuisine: Ketogenic-Vegan
Ingredients: 1 x 250g (8.82oz) packet of Mung Bean Penne Pasta; 1 cup marinated, artichokes, chopped; 1 cup black olives, sliced; 1 cup pimento stuffed olives; 1 cucumber, sliced; 1 red onion, diced; 1/2 cup Italian parsley, chopped; 1 tbsp black pepper; 1 tbsp extra virgin olive oil; 2 tbsp apple cider vinegar; 1/3 cup rice wine vinegar; 1 lemon, zested, juiced; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp dried, crushed, oregano; Sea salt and black pepper (to taste)

Yields1 Serving

1 x 250g (8.82oz) packet of Mung Bean Penne Pasta

1 cup marinated, artichokes, chopped

1 cup black olives, sliced

1 cup pimento stuffed olives

1 cucumber, sliced

1 red onion, diced

1/2 cup Italian parsley, chopped

1 tbsp black pepper

1 tbsp extra virgin olive oil

2 tbsp apple cider vinegar

1/3 cup rice wine vinegar

1 lemon, zested, juiced

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp dried, crushed, oregano

Sea salt and black pepper (to taste)

Bring a large pan of water to the boil. Add the Mung Bean Penne Pasta and cook for 4-5 minutes. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.

Mix the herbs, apple cider vinegar, rice wine vinegar, extra virgin olive oil and lemon juice together. Shake well and set aside.

Place all vegetable ingredients together in a large bowl and mix well.

Add in with the vegetable ingredients, herbs, lemon juice, apple cider vinegar, rice wine vinegar and extra virgin olive oil. Mix well and chill for 1 hour before serving.

CategoryDinner, LunchCuisineKetogenic-Vegan

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Ingredients