Healthy Pasta Salad

This healthy pasta salad is fresh, light, and full of flavor. Made without mayo and using only a few simple ingredients, it’s a great choice for an easy summer side dish.

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Course: Salad

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: Cups

Calories: 225kcal

Author: Liora

Ingredients

8 oz short pasta such as penne or fusilli
2 cups cherry tomatoes cut into halves or small pieces
2 cups cucumbers peeled and chopped
¾ cup red onion finely chopped
3 tablespoons balsamic vinegar
¼ cup fresh basil finely chopped
3 tablespoons olive oil
½ teaspoon coconut sugar
1 ½ teaspoons sea salt

Instructions

Cook the pasta following the instructions on the package until tender. Drain well, then rinse under cold water to stop the cooking process and cool it down completely.
Transfer the cooled pasta to a large mixing bowl. Add the chopped tomatoes, cucumbers, and red onion.
In a separate small bowl, prepare the dressing by mixing the balsamic vinegar, olive oil, chopped basil, coconut sugar, and sea salt. Stir or whisk until everything is well combined.
Pour the dressing over the pasta and vegetables. Mix gently until all the ingredients are evenly coated.
Place the salad in the refrigerator and let it chill until cold. Serve when ready.

Notes

You can easily change the ingredients based on what you like or have available. Adding items like feta cheese or avocado can bring a creamy texture, while other vegetables can add more variety.
This salad can be prepared in advance and stored in the fridge overnight. This also helps the flavors blend better.
Keep any leftovers in a sealed container in the refrigerator for up to 3 to 4 days. Stir before serving again to refresh the texture.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition