Ingredients

• 1 packet gluten free pasta – cook as instructed – 227g package
• 2 cups fresh garden cherry tomatoes, halved and salted
• 1 cup slivered cucumber, lightly salted
• 1/2 cup pumpkin seeds – I used Bob’s Red Mill
• juice of one lemon
• 3 tbsp olive oil
• 1 tbsp nutritional yeast – I used Bob’s Red Mill
• season to taste
• fresh mint
• 1/4 cup plant based cheese balls
• 1.4 cup chopped olives optional (not pictured)