Olive and Tomato Salad
Olive Salad
This Tangy Olive and Tomato salad is a winner for a time saver salad where you want flavour, health, and colour! Perfect to add to a potluck dinner spread.Super quick and tasty!
Equipment
- 1 Saucepan
- 1 Bowl
Ingredients
- 1 Cup Organic Buckwheat Spiral Pasta
- ½ Cup Organic Kalamata Olives
- ½ Cup Organic Cherry Tomatoes (chopped in half)
- ¼ Cup Organic Coldpressed Sunflower Oil
- 2 Tbsp Chopped Organic fresh Rosemary or any favourite herb of your choice. Basil would be perfect too!
- 1-2 Tbsp Juice of a lemon
- Pinch Himalayan Salt to taste
Instructions
- Start with boilng the water in the saucepan to cook the Buckwheat Pasta while you are prepping the other ingredients. The buckwheat pasta will only take approx 6 mins to cook, so watch you don't over cook it.
- While the pasta is cooking in a bowl at the Kalamata Olives. add in tomatoes, chopped fresh rosemary, Sunflower oil, and salt.
- Once the pasta is cooked, rinse thoroughly, let cool a bit and add to olives.
- Mix all together thoroughly and serve in your favourite serving bowl.Enjoy!
Notes
As a tip! Add in a spoonful of Sauerkraut for a bit of crunch and gut benefit!
Tried this recipe?Let us know how it was!
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