Pasta salad with olives
By: Agi Kaja
Easy and fulfilling pasta made with pasta leftovers, packed with olives and tossed with a simple homemade dressing.
Recipe from Whole Food Earth®
Pasta salad with olives
Category
SaladsCuisine
ItalianServings
1Prep Time
10 minutesCook Time
10 minutesEasy and fulfilling pasta made with pasta leftovers, packed with olives and tossed with a simple homemade dressing.
Ingredients
-
organic pasta fusilli cooked 150g
-
organic green olives 50 g (chopped)
-
Kalamata olives 50g (chopped)
- cherry tomatoes (chopped)
- 1 small cucumber (chopped)
-
extra virgin olive oil 2 tbsp
- salt for taste
- black pepper for taste
-
organic dried basil or fresh basil ½ tsp
-
organic dry thyme ½ tsp
- dried garlic
-
organic balsamic vinegar 2 tbsp
- nutritional yeast 1 tsp
Directions
- Chop the olives, tomatoes and cucumber.
- In a medium-sized bowl, add the cooked pasta, veggies and toss all the ingredients. You can use whatever short pasta you have except for spaghetti.
- Dressing: mix olive oil with vinegar, salt, pepper, nutritional yeast, basil and thyme.
- Serve with crumbs of vegan feta cheese!
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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