Wednesday, July 23, 2014

Summer Tomato Pasta Salad


I was standing over my farmer's market haul, wondering what to do with all the beautiful produce I found.  Then, the cooked spaghetti in my fridge called out to me.  I started fantasizing about a tomato pasta salad, and the dish came together really well.



This salad was so good, that I couldn't get enough!  I brought it for lunch with avocado and baked tofu, and it kept me full all afternoon.  This dish is light, spicy and full of flavor.


Summer Tomato Pasta Salad


  • 3 cups cold cooked spaghetti
  • 1 large zucchini, shredded
  • 2 large carrots, shredded
  • 3 cups cherry tomatoes, halved
  • 2 jalapeno, sliced thin
  • 1/4 cup pumpkin seeds
  • 2 cloves garlic, pressed
  • 3 tbs extra virgin olive oil
  • 1 cup fresh basil, sliced super thin
  • 1/2 tsp sea salt
  • pepper to taste
Assemble everything in a large bowl.  Let cool an hour before eating.  That way, the flavors can meld.





This salad is great on its own, but it went great with tofu and avocado.  I think it would be a great dish to bring to a summer party as well.



12 comments:

  1. That looks lovely - and I like that you used spaghetti here instead of the usual penne or rotini.

    ReplyDelete
    Replies
    1. I thought it worked nicely with the long zucchini and carrots. Yum!

      Delete
  2. I love how you just threw a hunk of avocado and a hunk of tofu in. That's the best way!!!!!!!!

    ReplyDelete
    Replies
    1. and i said, "BOOM! that's lunch."

      Delete
  3. what a refreshing salad with a hunk of tofu.....hmmmm just yum..

    ReplyDelete
    Replies
    1. a hunk of tofu makes everything better! :)

      Delete

I'd love to hear from you!