There’s something about cold pastas in the summertime that are just so refreshing. This is one of my favorites because it’s so light and can be made as a side or a main dish. It’s super easy, cheap, AND quick to make. I mean come on, 3 ingredients plus some salt and pepper. Hello summer!
VEGAN – SUGAR FREE – GLUTEN FREE
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RECIPE
-3 cups cooked shell noodles lightly tossed in olive oil (use rice noodles to make this gluten free)
-1 cup grape tomatoes, halved (I love lots of tomatoes in mine and want some in every bite)
-1/4 cup basil, chopped
-fresh cracked pepper & crushed sea salt to taste
DIRECTIONS
Toss all ingredients together. Can be eaten while the noodles are still warm, or refrigerated and eaten as a cold pasta. Either way, it’s delicious.
*servings: 2
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