Brown Rice Pasta Salad

🛒 Ingredients

• Brown Rice Penne 200 g · 720 kcal
• Cherry Tomatoes 200 g · 36 kcal
• Cucumber 150 g · 23 kcal
• Red Bell Pepper 150 g · 30 kcal
• Red Onion 50 g · 20 kcal
• Kalamata Olives (pitted) 50 g · 58 kcal
• Fresh Basil Leaves 10 g · 2 kcal
• Extra Virgin Olive Oil 60 g · 528 kcal
• Red Wine Vinegar 30 g · 6 kcal
• Dijon Mustard 10 g · 6 kcal
• Garlic Clove 5 g · 7 kcal

👨‍🍳 Instructions

1. Cook brown rice pasta according to package directions until al dente; drain and rinse with cold water to stop cooking and prevent sticking.
2. While pasta cooks, chop cherry tomatoes in halves, dice cucumber and bell pepper, thinly slice red onion, and halve Kalamata olives. Mince garlic.
3. In a large bowl, combine cooked pasta, chopped vegetables, and olives.
4. Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl to make the dressing.
5. Pour the dressing over the pasta and vegetables, tossing gently to ensure everything is evenly coated.
6. Stir in fresh basil leaves, then cover and chill in the refrigerator for at least 30 minutes before serving for flavors to meld.