Caprese Pasta Salad
A simple and fresh-tasting twist on your typical pasta salad recipe.
Servings: 8
Calories: 353kcal
Ingredients
- 1 lb whole wheat rotini
- 1 pint cherry tomatoes
- 1 cup spinach
- 1/2 cup fresh basil
- 1 tsp salt
- 1 tsp pepper
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 15.5 oz can chickpeas
- 8 oz fresh mozzarella pearls
Instructions
- Boil water and cook pasta according to instructions for al dente (~9 mins), then drain pasta and rinse under cold water. Refrigerate for 15 mins while you prepare the other ingredients.
- Slice tomatoes in half lengthwise. Add to a large bowl with a lid.
- Chiffonade basil and spinach (stack leaves, roll lengthwise, then slice into thin ribbons). Add to the bowl.
- Drain and rinse chickpeas. Drain mozzarella. Add both to the bowl.
- Make the dressing. Mix balsamic vinegar, olive oil, salt, and pepper. Mix all of the ingredients together and serve! Keep in the fridge for up to 3 days.
Nutrition
Calories: 353kcal | Carbohydrates: 44g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 152mg | Potassium: 293mg | Fiber: 7g | Sugar: 6g