I used the Konjac Ditalini Pasta because I wanted pasta chunks somewhat the size of the little wheat shells I used to use and because I thought they'd be the most attractive, but, of course, you can use any of the pastas that suit you.

1.5 to 2 bags Ditalini, drained, rinsed, and dried
3 cloves garlic, minced
18 ounces of your favorite tomato--use yellow and red cherry tomatoes for extra color if you like or throw in some diced yellow bell pepper for color
1 cucumber
1 handful black olives, pitted
2 tbs fresh chives (I can never get chives, I used green onion tops)
1 handful of fresh basil (I just use 2 heaping teaspoons dried when I can't get fresh)
7 tbs. olive oil (extra virgin if you have it)
4 tbs. whine wine vinegar
sea salt
freshly ground black pepper

Dice veggies and place into a round, metal container (the metal interacts chemically with the vinegar in such a way as to improve the taste of the dressing), add the herbs, garlic, vinegar, and oil. Add salt and pepper to taste and stir well. Toss with the Shirataki pasta and let sit for at least a few hours or overnight so that the flavors blend.

I've been making this pasta salad for a year or so but have only just begun making it with Shirataki pasta instead of wheat pasta.

Adapted from "The Best Pasta Salad" at http://www.foodtv.ca/recipes/recipedeta ... ishid=1743