Greek Pasta Salad

1/3 cup Brown Rice Pasta Shells (dry)

2 1/4 tsps Extra Virgin Olive Oil

1 1/8 tsps Red Wine Vinegar

1/8 tsp Oregano (dried) Sea Salt & Black Pepper (to taste)

1/3 cup Cherry Tomatoes (halved)

1/8 Cucumber (quartered, sliced)

1 1/3 tbsps Pitted Kalamata Olives

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!

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.

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