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Protein-packed Caprese pasta salad with fresh tomatoes, mozzarella, and basil

High Protein Caprese Pasta Salad

A nutritious and satisfying pasta salad featuring a blend of chickpea pasta, juicy tomatoes, creamy mozzarella, and aromatic pesto, perfect for light meals and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 ounces Explore Cuisine Organic Chickpea Fussili Gluten-free pasta that adds nuttiness and protein.
  • 1 lb cocktail tomatoes, quartered About 18 tomatoes that enhance freshness.
  • 8 ounces marinated mozzarella balls or vegan mozzarella Provides richness; opt for vegan for vegan variants.
Flavor Enhancers
  • 1/2 cup chopped basil Adds fragrance and fresh taste.
  • 1/4 cup pesto, store-bought or homemade Brings a burst of flavor.
  • 3 tsp balsamic vinegar Adds tanginess.
  • 1/2 tsp salt Enhances flavors.
  • 1/8 tsp black pepper Adds a subtle kick.

Method
 

Cooking the Pasta
  1. Boil a large pot of water. Add the Explore Cuisine Organic Chickpea Fussili and cook according to package instructions. Once cooked, drain well and set aside to cool.
Mixing Ingredients
  1. In a large mixing bowl, combine the cooled pasta with quartered cocktail tomatoes, marinated mozzarella, chopped basil, and pesto. Drizzle with balsamic vinegar, salt, and black pepper. Toss gently to coat all ingredients.
Chilling
  1. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.

Notes

For a homemade pesto, use fresh basil, garlic, pine nuts, olive oil, and cheese. For added protein, consider including grilled chicken or chickpeas. This salad is great served chilled or at room temperature.