1.5 carb serving
2 boxes Banza noodles
2 TBS olive oil
3 TBS balsamic vinegar
1/2 tsp sea salt
2 tsp dried basil
2 tsp minced garlic
1 medium cucumber
1 pint grape tomatoes
1/2 can artichoke hearts, drained
6 oz crumbled feta
Bring a pot of water to boil and begin cooking pasta.
While pasta is cooking, cut tomatoes and cucumber slices in fourths. Also cut artichoke hearts into smaller pieces.
Once pasta is done, drain and put into large mixing bowl.
Add chopped veggies, garlic, olive oil, sea salt, basil and feta. Mix well.
Finally, add balsamic vinegar and mix one more time.
You can serve this hot, but for pasta salad, refrigerate immediately. Enjoy!