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

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

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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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