Scale
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)
Instructions
Into a bowl simply add all your ingredients, toss and enjoy!
Keywords: Pasta, Pasta Salad, Plant Based, Salad, Vegan