Ashley Contreras
Yield: 5
Prep time: 15 MCook time: 10 MTotal time: 25 M
Ingredients:
- INGREDIENTS
- Â 1 bag Bentilia Red Lentil RotiniÂ
- Â 3 garlic cloves (minced)
- Â red wine vinegar
- Â lemon juice
- Â 1/4 cup water
- Â oregano
- Â basil
-  ½ red onion, sliced thin
- Â 3 persian cucumbers, sliced
- Â 1 cup Kalamata olives, halved
-  ½ cup grape tomatoes, halved
-  Rawmesan 1 cup of Brazil nut blended with ¼ garlic clove + salt and  pepper.Â
Instructions:
- Â Cook pasta according to package instructions.
- Â Rinse with cold water and drain again.
- Â Toss pasta with garlic, red wine, vinegar, lemon juice, water, and place in the fridge to cool.
- Â Slice up all the vegetables and olives and add to a large bowl.
-  Add pasta to the bowl mix well until everything is coated with your desired amount of oregano and basil.Â
- Â Sprinkle with Rawmesan mix and serve
- Add a dash of Himalayan pink salt if desired
- Â Enjoy!
Calories
302.91Fat (grams)
24.75Sat. Fat (grams)
5.28Carbs (grams)
17.03Fiber (grams)
5.27Net carbs
11.76Sugar (grams)
3.96Protein (grams)
8.22Sodium (milligrams)
231.36Cholesterol (grams)
0.00