Caprese Pasta Salad
Caprese pasta salad made healthy with protein-packed chickpea rotini, tomatoes, fresh mozzarella, arugula, fresh basil and a delicious homemade balsamic dressing.
- 1 box 8 oz Barilla Chickpea Rotini
- 1 pint cherry tomatoes halved or quartered
- 8 oz mozzarella pearls/balls
- 1 cup baby arugula or spinach
- 1/2 cup basil chopped
- sea salt and pepper to taste
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- fresh or dried herbs optional
Bring a large pot of lightly salted water to a boil; cook the chickpea rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
While pasta is cooking, make your balsamic dressing by adding all the ingredients into a blender. Blend until emulsified.
Add cooked pasta, tomatoes, mozzarella, baby arugula and fresh basil into a large bowl. Add dressing on top and gently toss to coat. Taste and add additional salt and pepper, if needed. Serve right away or place in the fridge to chill before serving. Store in fridge for up to 4 days.
Serving: 1/6 of recipe | Calories: 406kcal | Carbohydrates: 51g | Protein: 14g | Fat: 17g | Sodium: 302mg | Fiber: 2g | Sugar: 17g