Greek Pasta Salad

Did you know that in Mediterranean countries such as Greece, southern Italy, and Spain, the rate of neurodegenerative diseases such as Parkinson’s and Alzheimer’s is low? Scientist say it is due to their diet, specifically a diet that includes tons of extra virgin olive oil! The brain is rich in monounsaturated fats, which form the brain’s myelin sheath and guess what olive oil is? A monounsaturated fat! Makes sense right!? That’s why the dressing in this Greek pasta salad is mainly extra virgin olive oil!

Ingredients

• @eatbanza shells
• 1/2 an English cucumber
• Handful of cherry tomatoes
• 1 organic red bell pepper
• Few sprinkles of feta
• 1- 2 garlic cloves, minced
• olive oil (enough to coat)
• Fresh squeezed lemon (1/2 a lemon)
• Dash of red wine vinegar
• Salt
• Pepper

Directions

1. Boil water and add @eatbanza (recommend using a deep pot and turning down the temp once pasta is in to reduce foaming)
2. Chop vegetables and olives.
3. Drain pasta and rinse. Add vegetables, spices, feta, red wine vinegar and olive oil, mix thoroughly. Adjust seasoning to taste with salt and pepper. Enjoy!