The name of this dish does not do it justice. It was so good, I should have doubled the recipe. I’m not kidding. I think my kids had seconds & tried to have thirds but there wasn’t anymore left.
That’s a dish I love to make, one that is simple & easy, healthy, clean, delicious & satisfying.
So let’s get to it!
1 lemon, zested & juiced
1/4 cup Kalamata olives, pitted & sliced
2 Tablespoons Capers
2 Tablespoons Olive Oil
1-2 Tablespoons Apple Cider Vinegar (with-the-mother)
5 Large Fresh Basil Leaves, chopped
7 ounces dry gluten free pasta, cooked & cold – here’s my favorite
2 large or medium Zucchinis, spiralized
- Make the pasta according to directions & then wash with cold water to rinse to chill it & reduce the stickiness
- While the pasta is cooking, make the sauce in a big salad bowl by combining the lemon juice & zest, olives, capers, vinegar, & basil
- Spiralize the zucchini & add to the dressing along with the cooked & cooled pasta.
- If you want to add in some protein, cooked & shredded chicken breast would be a great addition.
- Toss well & enjoy!