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Home » Blog » Caprese Pasta Salad

Caprese Pasta Salad

 Updated: November 14, 2018    Lisa    6 Comments

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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
5 from 1 vote

Course: Dinner, Lunch, Salads
Dietary Restriction: Egg Free, Vegetarian

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings (Adjust to suit): 6
Inspired by Deliciously Organic

Print


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
  • 1/8 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

  1. Cook noodles according to package directions. Let them cool in fridge.
  2. Chop and mix caprese salad ingredients. Combine and blend pesto ingredients together in mini chopper or food processor.
  3. Mix everything together with noodles. Garnish with fresh basil leaves.
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Category: Lunch, Recipes, Salads & Sides, Videos

Previous Post: «Cucumber-Dill-Pasta-Salad from 100 Days of Real Food Whole-Wheat Pasta Salad (Two Ways)
Next Post: Grinding your own wheat is not crazy after all (including video) »

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About Lisa

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

Reader Interactions

Comments

  1. Tracy

    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)

      July 23, 2015 at 12:04 pm

      Hi Tracy. Walnuts are great for pesto. ;)

      Reply
  2. Britia Bradshaw

    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)

      July 24, 2017 at 11:16 am

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

      Reply
  3. Susan

    April 28, 2018 at 12:52 pm

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

    Reply
    • Amy Taylor (comment moderator)

      May 2, 2018 at 12:18 pm

      Hi. Approximately a half cup.

      Reply

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