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
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
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.
Whole-Wheat Pasta Salad (Two Ways)
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!
Hi Tracy. Walnuts are great for pesto. ;)
The picture on the recipe card does not appear have the same ingredients as the recipe.
Yes, that’s odd. We will get that fixed. :)
What’s the measured equivalent of the pesto if I don’t have time to make it?
Thanks!
Hi. Approximately a half cup.