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)
1
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.
2
Mix the herbs, apple cider vinegar, rice wine vinegar, extra virgin olive oil and lemon juice together. Shake well and set aside.
3
Place all vegetable ingredients together in a large bowl and mix well.
4
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
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)