Healthy Recipe: Zucchini & Tomato Pasta Salad

We’ve been having summer like temperatures here in southern California so I was excited to bust out this light yet HEALTHY side dish that involves no cooking. I served it with salmon and it made for the perfect lean & green meal.

Ingredients:

one package of mini heirloom tomatoes

2 medium sized zucchinis

1 clove of garlic

1 tbsp fresh basil

2 tbsp olive oil

1 tsp balsamic vinegar

salt to taste

Directions:

Thinly slice zucchini length wise into thin strips. Cut tomatoes into halves.

In a bowl, mix olive oil, balsamic vinegar, garlic, and salt.

Add zucchini, tomatoes, and basil.

Refrigerate for 15 minutes or until chilled.

Serve and enjoy!

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