While I’m not usually one to crave pasta salad (or pasta in general, really) after seeing several versions of healthy pasta salad all over the interweb I couldn’t help but give it a shot myself, and a memorial weekend BBQ was the perfect occasion. Simple but full of flavor, with ripe tomatoes and a little bit of basil from the garden this salad is fresh and perfect for summer!
Let it be known it’s also easy as can be and does well for weekly lunch prep.
Light and Fresh Pasta Salad
1/2 box rotini (corkscrew) pasta
4-5 handfuls spinach
2 handfuls cherry tomatoes, as is or cut in half
Basil, to taste
3 tablespoons olive oil
- Cook pasta according to package directions. Meanwhile, add ice to a large bowl. When pasta is done and ready, drain in a colander, then place colander on top of the bowl of ice. (If you’re not in a hurry you can skip this step and just add to the fridge until ready to prepare).
- When pasta has chilled, add to a mixing bowl with spinach, tomatoes, and basil. Pour olive oil and squeeze the lemon on top, then thoroughly toss. Add salt and pepper to taste, and toss again.
- Refrigerate until ready to eat. Flavors combine and taste even better after a few hours. Enjoy!