4 Servings, 15 minutes
1 1/2 cups Brown Rice Pasta Shells (dry)
3 tbsps Extra Virgin Olive Oil
1 1/2 tbsps Red Wine Vinegar
1/2 tsp Oregano (dried)
Sea Salt & Black Pepper (to taste)
1 1/2 cups Cherry Tomatoes (halved)
1/2 Cucumber (quartered, sliced)
1/3 cup Pitted Kalamata Olives
Cook the pasta according to package directions. Drain, rinse well and set aside to cool.
In a small bowl, add the oil, red wine vinegar, oregano, salt, and pepper. Mix well to combine.
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, grilled chicken, grilled salmon or tofu