Description
A fresh and healthy pasta salad featuring penne pasta tossed with cherry tomatoes, cucumbers, red onion, and a vibrant balsamic basil dressing. This light and flavorful dish is perfect for a quick lunch or as a side for summer gatherings.
Ingredients
Pasta
- 8 oz penne or fusilli pasta
Vegetables
- 2 cups cherry tomatoes, chopped
- 2 cups cucumbers, peeled and chopped
- ¾ cup red onion, chopped
Dressing
- 3 tablespoons balsamic vinegar
- ¼ cup fresh basil, finely chopped
- 3 tablespoons olive oil
- ½ teaspoon coconut sugar
- 1 ½ teaspoons sea salt
Instructions
- Cook Pasta: Boil the penne or fusilli pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse under cold water to cool it down and stop the cooking process.
- Combine Vegetables: In a large bowl, add the chopped cherry tomatoes, peeled and chopped cucumbers, and chopped red onion to create the fresh vegetable base of the salad.
- Add Pasta: Add the cooled, drained pasta into the bowl with the vegetables to begin assembling the salad.
- Whisk Dressing: In a separate bowl, whisk together balsamic vinegar, finely chopped fresh basil, olive oil, coconut sugar, and sea salt to make a flavorful dressing.
- Mix Salad: Pour the dressing over the pasta and vegetables. Toss well to ensure everything is evenly coated with the dressing.
- Chill and Serve: Refrigerate the salad until cold to allow flavors to meld. Serve chilled and enjoy this refreshing, healthy pasta salad.
Notes
- Use gluten-free pasta if gluten sensitivity is a concern.
- Adjust the amount of coconut sugar to taste, or substitute with honey or maple syrup.
- This salad is best served cold and can be stored in the refrigerator for up to 2 days.
- Add feta cheese or olives for extra flavor if desired, noting that this will alter dietary suitability.
- For added crunch, consider tossing in some toasted pine nuts or walnuts.
