Free Vegan Meal Plan : Vegan DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Ingredients
▢8 oz Fusilli approx.250grams, or pasta of your choice
▢¾ cup Kalamata Olives pitted
▢¼ cup Baby Capers
▢15 pc Cherry Tomatoes quartered
▢¼ cup Red Onion (Note1) finely diced
▢½ cup Italian Basil fresh, stem removed, packed.
Italian Dressing
▢2 tbsp Extra-Virgin Olive Oil
▢2 tbsp Lemon Juice
▢1 tbsp Balsamic Vinegar
▢½ tbsp Minced Garlic or 2 large clove of garlic
▢½ tbsp Maple Syrup
▢½ tsp Italian Mixed Herbs
▢½ tsp Salt
▢⅛ tsp Black Pepper
Instructions
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Bring a large pot of water to a boil with salt. Cook pasta according to package instructions just until pasta is al dente (firm to the bites, you don’t want over-cooked pasta for salad). Stir the pasta while cooking so that they don’t stick together.
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Once the pasta is cooked. Drain the water with a strainer and place the pasta under cold running water or in a bowl of icy water to stop cooking and drain.
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Make Italian dressing by adding extra-virgin olive oil, lemon juice, balsamic vinegar, minced garlic, maple syrup, Italian mixed herbs, salt, and pepper in a bowl and mixing well.
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Place the pasta in a large mixing bowl, add olives, baby capers, diced red onion, cheery tomatoes, and sliced Italian basil.
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Add Italian dressing to other ingredients.
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Mix well and let the pasta sit in the refrigerator for at least 30 minutes to allow the pasta to absorb all the flavors. Garnish with more fresh basil before serving. 😉
Notes
(Note1)- If you don’t like the strong oniony taste. You can dice it first and soak in icy water for 10 minutes before use.
Nutrition
Calories: 425kcal | Carbohydrates: 64g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1150mg | Potassium: 261mg | Fiber: 4g | Sugar: 6g | Vitamin A: 351IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 2mg

Free Vegan Meal Plan : Vegan DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE