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–+ servings

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!
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Prep Time 15 minutes
Cook Time 6 minutes
Course Dinner, Lunch, Main, Side Dish
Cuisine Italian
Servings 4

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!
 
 
Keyword Family food, healthy salad, organic salad, Vegan, vegetarian
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