| 14 | 27 | 198 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 16 min | 11 min | 14 |
| 114 gm | Black olives (can sliced) |
| 171 gm | Green olives (can whole green olives) |
| 1 cup | Cherry Tomatoes ((16oz.)) |
| 454 gm | Pasta, Farfalle, dry |
| 2 cup | Cherry Tomatoes |
| 1/2 medium | Red onion |
| 1/2 cup | Pine nuts, dried |
| 2 small | Cucumber (small) |
| 3 tbsp | Balsamic vinegar |
| 1 medium | Lemon (juiced) |
| 1 tbsp | Dijon mustard |
| 1 tbsp | Garlic powder |
| 1 tsp | Onion powder |
| 1/4 tsp | Black pepper |
1. Cook pasta according to instructions, strain, set aside, and allow to cool.
2. Slice cherry tomatoes in half.
3. Slice cucumbers into thin rounds and then into quarters.
4. Slice olives into thin rounds.
5. Dice red onion into small pieces.
6. Add all ingredients to a large bowl.
7. Add juice of one lemon and stir until well combined.
8. Refrigerate for at least one hour, ideally, before serving.
9. Share with your loved ones. Enjoy!
| Grain | 1.2 |
| Meat Alternative | 0.1 |
| Vegetables | 1.0 |
