Happy Wednesday! This arctic chill has me craving my hearty half and half bowl of Mediterranean ZOODLES + BROWN RICE ROTINI loaded with tomatoes, olives, red pepper, feta and cucumbers! 🥒🥗🍅🍝 grab the delicious deets below 👇🏻👇🏻#vegetarianfood #saladlove .
1 cup of cooked, gluten-free rotini (I recommend brown rice, quinoa or chickpea pasta for a little protein) 💥👊🏻
1 cup of zucchini noodles (you can buy the pre-made ones if you don’t have a spiralizer)
a handful each of tomatoes, red peppers, black olives, cucumbers, and crumbled goat’s milk feta
Instructions 👉🏻sauté the zucchini noodles in garlic ghee or olive oil and a pinch of pink sea salt for about 3 mins (until softened slightly)
Mix with the cooked, but cooled down pasta, toss in the rest of the ingredients, add my go-to 🍋🍋 Lemony Vinaigrette
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3-4 tbsp of extra virgin olive oil
2 tbsp of fresh lemon juice
2 tbsp red wine vinegar
1-2 crushed garlic cloves
1/2 tsp dijon mustard
sea salt, oregano, fresh black pepper &
sumac to taste. 👌🏻about 1 tsp each of sumac and oregano. Which everything together, pour right before serving.
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Hope you’re having a great evening, friends!👋🏻✨xx



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