Ingredients:
- 2 (14.11 oz) packages Organic Shirataki Penne with Oat Fiber
- 1 can (14 oz) chopped artichoke hearts
- 1 can (6 oz) sliced olives
- 1/4 cup wine vinegar
- 2/3 cup olive oil
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp garlic
- 1 tsp onion
- 1/2 tsp thyme
- 1/4 tsp celery seed
- 1 tsp salt
- 1 cup grated parmesan
Instructions:
Rinse Shirataki noodles in water, and let drain in colander. If not already pre-cut, chop canned artichoke hearts and slice olives. Toss together noodles, artichoke hearts, and olives. Mix vinegar, oil, and spices and pour over salad. Gently stir in grated parmesan cheese. Let the pasta salad sit in a refrigerator at least a couple hours before serving, though it tastes best if it sits over night. The noodles soak in the flavors and get softer with more time. If desired, drizzle a little more oil over the noodles before serving.
| Nutrition Estimate |
|---|
| Servings: 8 |
| Amount per serving |
| Calories 205 |
| Total Fat 20.1g |
| Net Carbohydrates 5g |
| Protein 0.6g |
| Disclaimer: Nutrition is approximate. |
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