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.

Enjoy!

Check this out on Linky Potluck #4!