Description
A bright, refreshing pasta salad packed with juicy tomatoes, crisp cucumber, zucchini, and aromatic basil, tossed in a tangy balsamic vinaigrette.
Ingredients
Scale
- 1 pint (about 10 oz) 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, minced
- 2 tsp salt-free seasoning blend [original]
- ½ tsp finely chopped fresh or freeze dried basil*
- ⅛ tsp black pepper
- 2 tbsp extra-virgin olive oil
- 1 tsp honey or agave syrup (optional)
- ¼ cup crumbled feta cheese (optional)
- handful fresh arugula or mixed greens (optional)
Instructions
- Combine cucumber, zucchini, red onion, yellow onion, and quartered tomatoes in a large bowl.
- Add the cold lentil pasta and toss to distribute evenly.
- Stir in balsamic vinegar, chopped sun‑dried tomatoes, lemon juice, minced garlic, basil, and black pepper.
- Drizzle with olive oil and honey, then season with the salt‑free seasoning blend and mix well.
- Fold in optional feta cheese and arugula for extra texture and flavor.
- Taste and adjust seasoning if needed, then cover and refrigerate for at least 30 minutes before serving.
- Serve chilled or at room temperature.
Notes
This salad can be made ahead and kept refrigerated for up to 2 days; the flavors meld beautifully over time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Cold
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Keywords: pasta salad,summer,vegetarian,gluten-free