Vegan LIVIVA Fettuccine Salad with Tomatoes, Basil, and Green Peppers

 Ingredients:

- 1 package of LIVIVA Organic Shirataki Fettuccine

- 1 cup cherry tomatoes, halved

- 1/2 cup fresh basil leaves, roughly chopped

- 1 green bell pepper, sliced and cooked (sautéed or grilled)

- 1/4 cup red onion, finely sliced (optional)

- 1/4 cup olives, sliced (optional)

- 1 tbsp olive oil

- 1 tbsp balsamic vinegar

- Salt and pepper, to taste

 Optional Additions for Non-Vegan Option:

- Grilled chicken breast, sliced

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Instructions:

1. Prepare the LIVIVA Fettuccine: Drain and rinse the shirataki fettuccine well under cold water. Boil it for 2-3 minutes, then drain and set aside.
2. Cook the Green Peppers: In a skillet, heat a small amount of oil and cook the green pepper slices until softened and slightly charred. Remove from heat and let cool.
3. Combine Ingredients: In a large mixing bowl, toss together the prepared fettuccine, cherry tomatoes, basil, green peppers, red onion, and olives if using.
4. Dress the Salad: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Pour over the salad and gently toss to coat.
5. Serve: Plate the salad and top with grilled chicken slices if desired. Enjoy immediately or chill for 10–15 minutes for extra flavor.

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 Tip: This salad pairs well with a sprinkle of vegan feta or toasted pine nuts for added texture.