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.


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

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

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

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

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


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