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Home » Recipes

Caprese Pasta Salad

If you’re looking to add one more dish to your Fourth of July spread then search no more! Pasta salad is the perfect addition to a summer gathering because it can easily be made in advance and will stay fresh for days. It is also fairly easy to find 100% whole-wheat pasta, which means this dish is “real food” approved.

Rather than coming up with completely new recipes for pasta salad though I actually want to showcase two “older” 100 Days of Real Food recipes that can be reinvented by simply adding noodles. In addition to the Caprese Pasta Salad recipe below, give my Cucumber-Dill Pasta Salad a try, too.

Want to see just how easy? Watch my video below:

Caprese Pasta Salad

Inspired by Deliciously Organic
5 Average
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Course: Dinner, Lunch, Salads
Cuisine: American
Method: Freezer Friendly, Too Easy
Diet: Egg Free, Vegetarian
Print Recipe
Servings: 6 people
Save Recipe Saved!

Ingredients
  

  • 8 oz whole-wheat pasta (like penne, rigatoni, or macaroni (dry))

For the salad:

  • 1 ½ cup tomatoes (diced, any variety)
  • 1 cup mozzarella cheese (diced)
  • 2 handfuls basil (chopped)
  • ⅛ teaspoon salt
  • pepper (to taste)
  • balsamic vinegar (to taste)

Pesto with Extra Olive Oil:

  • 1 cup basil ((leaves removed from stem))
  • 3 tablespoons pine nuts
  • ¼ cup parmesan cheese (freshly grated)
  • 1 clove garlic (loosely chopped)
  • 4 tablespoons olive oil

Instructions
 

  • Cook noodles according to package directions. Let them cool in fridge.
  • Chop and mix caprese salad ingredients. Combine and blend pesto ingredients together in mini chopper or food processor.
  • Mix everything together with noodles. Garnish with fresh basil leaves.

Notes

Nutrition Facts
Nutrition Facts
Caprese Pasta Salad
Amount Per Serving
Calories 330 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 235mg10%
Potassium 225mg6%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 1g1%
Protein 12g24%
Vitamin A 720IU14%
Vitamin C 5.9mg7%
Calcium 166mg17%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Susan says

    April 28, 2018 at 12:52 pm

    5 stars
    What's the measured equivalent of the pesto if I don't have time to make it?
    Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      May 02, 2018 at 12:18 pm

      Hi. Approximately a half cup.

      Reply
  2. Britia Bradshaw says

    July 18, 2017 at 9:59 am

    The picture on the recipe card does not appear have the same ingredients as the recipe.

    Reply
    • Amy Taylor (comment moderator) says

      July 24, 2017 at 11:16 am

      Yes, that's odd. We will get that fixed. :)

      Reply
  3. Tracy says

    July 18, 2015 at 11:20 pm

    My husband can't have pine nuts, almonds, or cashews. He's safe with peanuts and walnuts. Is there another nut that can work to make a pesto?
    Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      July 23, 2015 at 12:04 pm

      Hi Tracy. Walnuts are great for pesto. ;)

      Reply

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Welcome!


Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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