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. 🙂Â
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
⅓ cup chopped red onion
⅓ 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*
⅛ 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
⅓ cup chopped red onion
⅓ 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*
⅛ 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.
0
I can’t wait to make this for a summer picnic!