Light Macaroni Salad!

Name: Light Macaroni Salad!
Total time: 30 min
Yield: 6
Ingredients: 250g of fusilli or gravatinha macaroni, cooked al dente; 1 cup of cherry tomatoes, peeled and seeded, cut into cubes; 1 cup of roasted eggplant, cut into cubes; 250g of kanikama seaweed, cut into strips; Dressing; lemon juice; 2 tablespoons of olive oil; oregano and salt to taste

1
250g of fusilli or gravatinha macaroni, cooked al dente
2
1 cup of cherry tomatoes, peeled and seeded, cut into cubes
3
1 cup of roasted eggplant, cut into cubes
4
250g of kanikama seaweed, cut into strips
5
Dressing
6
lemon juice
7
2 tablespoons of olive oil
8
oregano and salt to taste

Ingredients

1
250g of fusilli or gravatinha macaroni, cooked al dente
2
1 cup of cherry tomatoes, peeled and seeded, cut into cubes
3
1 cup of roasted eggplant, cut into cubes
4
250g of kanikama seaweed, cut into strips
5
Dressing
6
lemon juice
7
2 tablespoons of olive oil
8
oregano and salt to taste

Directions

1
Cook 250g of fusilli or gravatinha macaroni al dente
2
Let it cool and mix with 1 cup of cherry tomatoes, peeled and seeded, cut into cubes, 1 cup of roasted eggplant, cut into cubes, and 250g of kanikama seaweed, cut into strips
3
Dress with this sauce: lemon juice, 2 tablespoons of olive oil, oregano, and salt to taste.

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