Pasta is pretty much the ultimate food. It comes in so many forms. It can be a main dish or a side. Hot or cold. Yeah, awesome.
Since it is summertime, I am most definitely a fan of cold pasta salads as a side dish. So often pasta salads are drenched in thick, creamy dressings, sometimes waaaay too much dressing (you know the salads I’m talking about – blech). Those are nice and all (when they aren’t swimming in dressing), but very calorie laden.
Balsamic Pasta Salad is a nice light version of those creamy salads. The balsamic vinegar and lime juice pack a nice punch of flavor and the vegetables bring a nice cool freshness to the salad. Add that it is whole wheat pasta and we have a nice, healthy side dish that everyone can enjoy!
Balsamic Pasta Salad
Adapted from Eat Yourself Skinny
½ box (about 6 oz) whole wheat pasta, cooked al dente
½ tbsp lime juice
2 tbsp balsamic vinegar
1 tbsp olive oil
Sea salt & pepper to taste
½ cucumber, diced
1 avocado, diced
1 roma tomato, seeds removed and diced
Seasoned chickpeas, optional*
Cook the pasta to al dente. Drain and allow to cool.
In a jar, combine the lime juice, balsamic vinegar, olive oil, salt, and pepper. Shake until mixed. Pour the mixture over the pasta and stir until the pasta is coated.
Add in the diced cucumbers, avocado, tomatoes, and chickpeas and stir to combine. Chill in the refrigerator before serving.
*Note: The recipe for seasoned chickpeas should be coming soon, the ones pictured in the salad were good, but not quite blog worthy :)