Irresistible Italian Pasta Salad Recipe: Easy & Delicious Mediterranean Dish

Hello everyone and welcome to another episode. My name is Manny and this is Grabany and today we'll be doing something totally different. Thank you Ty. Hello everyone and welcome to another episode. My name is Manny and this is Grabany and today we'll be doing something totally different. I want you all to come with me on a journey as we explore and try out a recipe from a fellow Alkaline Creators cookbook. The title of the cookbook is called The Alkaline Fatty and is by a creator called Ty Cruz. This is a cookbook I believe everyone living the alkaline lifestyle should have in their library. Alright, let's dive right into the recipe. For this recipe you're going to need about 12 ounces or one and a half cups of Kamut Spiral Pasta. Start by cooking your pasta to your desired texture. In a large pot you want to bring about four cups of water to a rolling boil. Ty was the first creator to ever compliment my work even though she was way bigger than me on Instagram. Once your water comes to a rolling boil add some sea salt. Next we're going to add one and a half cups of our Kamut Spiral Pasta and give it a good mix. Let your pasta cook for about seven to nine minutes then drain it. After draining your pasta set it aside and let it cool down totally. Over here I have about one cup of organic cherry tomatoes. We're going to pluck these from their vines. Going forward I'll be doing more of these because I'd like to highlight some wonderful creators and entrepreneurs out there. Thoroughly rinse your cherry tomatoes and when you're done slice them into halves. When you eat these tomatoes raw it's a wonderful experience. Once you're done add them to a container and let's move on to the next ingredient. The recipe calls for half of a red bell pepper. Cut off the pit of your red bell pepper then slice and dice. For more color and flavor we're going to slice and dice half of a yellow bell pepper. So let's talk a little more about the cookbook. It has about 133 pages and it's very comprehensive. In it you'll find everything from breakfast to appetizers. Every recipe has its own dedicated picture and that's a wonderful bonus. Anyway going back to the recipe. Slice and dice half a green bell pepper, place it in a container and I'll be right back. Welcome back. Our next ingredient is a quarter of a red onion bulb. We're going to thinly slice it and place it in a container. Please I want you all to do me a favor. Go to Tai's page and show her some support. Tell her Manny sent you. Slice three to four key limes into halves. Next you want to dice about one to two cucumbers. Make sure all of your ingredients are organic. Here's Tai on the cover of her cookbook. Let's make our salad dressing. To begin we're going to need a quarter teaspoon of cayenne pepper, two teaspoons of agave syrup and one teaspoon of sea salt. We're also going to need one teaspoon of oregano, one teaspoon of red pepper flakes and one teaspoon of onion powder. In a large bowl you want to add about half a cup of organic cold pressed extra virgin olive oil. Make sure to adjust all of the ingredients to your taste. Add the juice of three to four key limes then add two teaspoons of agave syrup. Add some sea salt and adjust to taste. Add your onion powder and then you can add some of your dried oregano. Let's add some red pepper flakes and then finally we can add some cayenne pepper. Now we're going to whisk it all together. I think I'm doing good so far. Tai, how am I doing? Boom! Tai is happy and we got the thumbs up. So let's keep going. Welcome back, it's assembly time. Add your pasta to the bowl then add your diced cucumbers. Add your diced green bell peppers then add your diced yellow bell peppers. Throw in your sliced onions then put some money aside for the cookbook. It's really affordable. Add your cherry tomatoes then add your diced red bell peppers. Add three quarters of a cup of organic sliced black olives. The book calls for dried basil but I ran out today so I'm using some fresh basil. If you have dried basil you can add one teaspoon. However, since I'm using fresh basil leaves I'm just going to add about 10 to 15 whole leaves then slice about five extra and add to the bowl. Now you want to gently toss your salad so you don't break up your pasta. Make sure everything is properly coated in the dressing. Let it rest in the fridge for about one to two hours then you can serve. You can also serve and enjoy it immediately but it's best to let it rest. There you go. This salad is bursting with flavor especially if you let it sit for a while. That'll allow all of the ingredients to get to know one another. The choice of ingredients are tipped up and the cherry tomatoes go well with the basil. This cookbook is packed with recipes and I chose the least complicated recipe. The recipes are made up of organic whole foods and they're highly nutritious. Again, the name of the author is Ty Cruz and Ty is also an alkaline content creator. This is not a paid promotion. I personally feel Ty deserves more exposure because her work is original and it's good. So please head on to Ty's page and show your support. Thanks for watching and I'll see you all next week.