Healthy Pasta Salad
User Reviews
3.9
Healthy Pasta Salad
Description
Healthy Pasta Salad features cooked and chilled macaroni pasta mixed with fresh vegetables like tomatoes, peeled cucumbers, and red onions. The salad is dressed with a balsamic vinaigrette made from balsamic vinegar, minced basil, olive oil, coconut sugar, crushed red pepper, and sea salt, which adds a tangy, slightly sweet, and mildly spicy flavor profile. The inclusion of coconut sugar provides a subtle sweetness complementing the acidity of the vinegar. The method involves cooking pasta, cooling it under cold water to stop cooking, combining with fresh ingredients, and tossing with the dressing before refrigeration to meld flavors.
The salad's texture is combination of al dente pasta with crisp vegetables, balanced by the fresh herbal and slightly spicy dressing. This medley suits as a side salad for various summer or casual meals or as a light dish itself. Its components can be customized easily by swapping vegetables or adding extras like feta or avocado for creaminess, expanding its appeal.
The recipe lends itself well to make-ahead preparation and can accompany grilled foods or stand alone as a brisk, wholesome option. Adjusting vegetables or dressing types provides creative flexibility in serving.
Ingredients
- 8 oz macaroni I used gluten-free penne, or penne pasta
- 2 cups tomato chopped
- 2 cups cucumber peeled and chopped
- 3/4 cup red onion chopped
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons basil minced
- 2 Tablespoons olive oil
- 1/2 teaspoon coconut sugar
- 1/4 teaspoon crushed red pepper
- 1 1/2 teaspoons salt sea salt
Instructions
- Prep pasta: Cook pasta according to package instructions. Drain and run cold water over cooked pasta to cool.
- Mix ingredients: Add drained pasta into a large bowl with tomatoes, cucumber, and onion.
- Make dressing: Whisk together balsamic vinegar, basil, olive oil, coconut sugar, crushed red pepper and salt. Pour over salad ingredients and mix well.
- Serve: Refrigerate until cold. Serve and enjoy!
Notes
- You can vary the vegetables used based on what you have available, making this salad adaptable to different seasons.
- If you prefer a milder onion flavor, yellow onion can be used in place of red onion.
- For added creaminess and healthy fats, chopped avocado can be mixed into the salad just before serving.
- While the recipe uses a balsamic vinegar dressing, feel free to substitute with other dressings like Greek salad dressing or lemon vinaigrette if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 3/4 cup | |
| Calories | 148kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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