Whoever said pasta was off-limits clearly didn’t know about the 80/20 diet. Many of us have been brainwashed into thinking we must find substitutions for carbohydrates and that they are always a no-go. I believe there is a time and a place for everything, and if you play your cards right and learn how to consume your favorite foods in moderation, you can literally have your cake and eat it too.

Being that it is summer and my tomato plants are producing an abundance of juicy, ripe, vibrantly colored fruit (yes, tomatoes are actually a fruit), I have been coming up with creative ways to toss them into all of my dishes. I also have been lucky that my herbs really took off this year too, so I have basil up the wazoo (definitely not complaining about that!).

Typically, I enjoy a nice Caprese salad on a hot summer day and layer fresh mozzarella with my plump tomatoes and freshly cut basil, alongside a healthy-sized drizzle of balsamic reduction. However, when I am in the mood for something a little heartier, I will add these same ingredients to pasta and toss in some grilled chicken to up the protein.

I always enjoy making my own salad dressings, and there’s no exception when making pasta salad. I have found that a creamier dressing pairs well with this, and then I add a drizzle of balsamic reduction to really make this recipe pop.

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