Pasta Salad
Ingredients:
1 lb of dry pasta (I used whole wheat, cooked)
1 bell pepper chopped into 1/4” pieces (seeded, I used red)
1/2 onion, chopped into 1/4 pieces
1 cucumber, seeded, chopped into 1/4” pieces
1/2 C sliced black olives
1 TBS dried oregano
2 TBS white vinegar
1/2 C olive oil
1/4 C nutritional yeast
1 tsp salt
1/2 tsp black pepper, ground
Instructions:
Cook the pasta and chill under cold, running water. In a bowl, mix the vegetables (bell pepper, onion, olives and cucumber), salt, pepper, olive oil, vinegar, nutritional yeast and oregano. Add the pasta and mix thoroughly. Refrigerate overnight, or for at least 4 hours. Done.
Serves 6-8, as a side.
