Al Fresco Zoodle & Rotini Bowl | The Dish on Healthy
Al Fresco Zoodle & Rotini Bowl
10 mins prepServes 1
A hearty half and half bowl of Mediterranean ZOODLES + BROWN RICE ROTINI loaded with fresh tomatoes, olives, red pepper, feta, and cucumbers, served with a zesty Lemony Vinaigrette.
1. Sauté the zucchini noodles in garlic ghee or olive oil with a pinch of pink sea salt for about 3 minutes, until softened slightly.
2. In a small bowl, prepare the Lemony Vinaigrette: whisk together 3-4 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 2 tablespoons red wine vinegar, 1-2 crushed garlic cloves, 1/2 teaspoon dijon mustard, sea salt, fresh black pepper, and about 1 teaspoon each of oregano and sumac.
3. Combine the sautéed zucchini noodles with the cooked and cooled gluten-free rotini.
4. Add a handful each of chopped tomatoes, red bell peppers, black olives, cucumbers, and crumbled feta to the bowl.
5. Pour the prepared Lemony Vinaigrette over the bowl ingredients and mix everything together just before serving.
