Prep Time: 25 min
Chill Time: 20 min
Serves: 6–8

Ingredients — For the Pasta Salad:
• 1 lb cooked low-carb pasta (or pasta of choice)
• 2 cups cucumbers, diced
• 2 cups roasted zucchini, diced
• ⅓ cup red onion, small-diced
• ¼ cup garlic cloves, minced
• 2 cups fresh baby spinach, chopped
• ½ cup fresh parsley, chopped
• 1 cup fresh basil, thinly sliced
• 2 cups cherry tomatoes, halved
• 1 cup grated Parmesan
Optional: 1 cup smoked Gouda, medium-diced
• 2 tsp sea salt

Ingredients — For the Sweet Balsamic Vinaigrette:
• ¼ cup balsamic vinegar
• ¼ cup dark brown sugar
• 2 tbsp brown mustard
• ¾ cup avocado oil

Instructions
Prepare the Vinaigrette:
Whisk together balsamic vinegar, brown sugar, mustard, and avocado oil.

Assemble the Salad:
Combine pasta, vegetables, herbs, cheese, and salt in a large bowl.

Dress the Salad:
Pour vinaigrette over the pasta salad and toss well.

Chill:

Allow salad to sit for at least 20 minutes to meld flavors.

Serve:

Adjust seasoning if needed and enjoy chilled or at room temperature