This lightened-up pasta salad is made with cucumbers, tomatoes and a basil balsamic dressing. It's mayo-free, gluten-free and vegan but still super delicious!
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
Mix-ins – Feel free to switch up your mix-ins for this pasta salad… I often do! Sometimes I change up the veggies based on what I have on hand. Feel free to get creative and make this your own!Red onion – Not a fan of red onion feel free to use yellow onion instead.Feta – Adding feta to this pasta salad would be a great addition if you don’t need it to be dairy free.Avocado – Want to add a little creaminess and healthy fats to your pasta salad? Add in some chopped avocado!Dressing – I love the balsamic dressing paired with this salad but any dressing would work if you’re in a pinch. Some options: Greek Salad Dressing, white balsamic vinaigrette or lemon vinaigrette.