Ingredients
- 1 x 250g (8.82oz) packet of Mung Bean Penne Pasta
- 1 cup marinated, artichokes, chopped
- 1 cup black olives, sliced
- 1 cup pimento stuffed olives
- 1 cucumber, sliced
- 1 red onion, diced
- 1/2 cup Italian parsley, chopped
- 1 tbsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1/3 cup ice wine vinegar
- 1 lemon, zested, juiced
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried, crushed, oregano
- Sea salt and black pepper (to taste)
Servings: people
Instructions
- Bring a large pan of water to the boil. Add the Mung Bean Penne Pasta and cook for 4-5 minutes. Drain well, flash under cold water for a few seconds to stop cooking.
- Toss in a little olive oil to taste. Set aside.
- Mix the herbs, apple cider vinegar, rice wine vinegar, extra virgin olive oil and lemon juice together.Shake well and set aside.
- Place all vegetable ingredients together in a large bowl and mix well. Drain the pasta, rinse in cold water. Drain again.
- Add in with the vegetable ingredients, herbs, lemon juice, apple cider vinegar, rice wine vinegar and extra virgin olive oil. Mix well and chill for 1 hour before serving.
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