Ingredients
Approx. 250g (8 ounces) bowtie or shell pasta – cooked
¼ cup diced red onion (about ½ small onion)
½ cup diced celery
1 small zucchini, cut in half length ways and sliced
1x200g (7 ounces) jar roasted red peppers, drained, and chopped
8–10 sundried tomatoes (not packed in oil) reconstituted, drained and cut
8–10 kalamata olives, pitted and halved
⅓ cup basic vinegar
Instructions
- Prepare pasta and drain.
- Combine all ingredients in a large bowl and toss to coat evenly.
- Cover and chill for at least 2 hours before serving
Enjoy with your favorite protein or on its own.
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Cuisine: European Inspired
- Diet: Vegan