Tomato Basil Summer Pasta Salad

This recipe is a refreshing favorite and a great cold side salad for pasta lovers! Great for a hot summer afternoon on the deck, or as an addition to an evening BBQ with your family.

Tip: Best marinated for a few hours and also on day 2 and 3. 🙂 

 10 ounces/1 pint cherry or grape tomatoes, quartered
 1 medium-large cucumber, chopped
 1 medium-large zucchini, chopped
 2 ½ cups cooked green lentil [or red lentil, black bean, chickpea] pasta, cold
  cup chopped red onion
  cup chopped sweet yellow onion [Vidalia or Walla Walla]
 ¼ cup balsamic vinegar
 2 tbsp finely chopped sun dried tomatoes
 fresh squeezed juice from 1/2 lemon
 2-3 cloves fresh garlic
 2 tsp salt-free seasoning blend [original]
 ½ tsp finely chopped fresh or freeze dried basil*
  tsp black pepper
1

Cook pasta by following the instructions on the package.

2

Rinse pasta in a strainer with cold water to chill.

3

Combine all ingredients and stir.

4

Serve chilled.

NOTES
5

*If you don't have access to fresh or freeze dried basil, use dried basil instead.

Ingredients

 10 ounces/1 pint cherry or grape tomatoes, quartered
 1 medium-large cucumber, chopped
 1 medium-large zucchini, chopped
 2 ½ cups cooked green lentil [or red lentil, black bean, chickpea] pasta, cold
  cup chopped red onion
  cup chopped sweet yellow onion [Vidalia or Walla Walla]
 ¼ cup balsamic vinegar
 2 tbsp finely chopped sun dried tomatoes
 fresh squeezed juice from 1/2 lemon
 2-3 cloves fresh garlic
 2 tsp salt-free seasoning blend [original]
 ½ tsp finely chopped fresh or freeze dried basil*
  tsp black pepper

Directions

1

Cook pasta by following the instructions on the package.

2

Rinse pasta in a strainer with cold water to chill.

3

Combine all ingredients and stir.

4

Serve chilled.

NOTES
5

*If you don't have access to fresh or freeze dried basil, use dried basil instead.

Tomato Basil Summer Pasta Salad
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