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Caprese Pasta Salad
Inspired by
Deliciously Organic
Course
Dinner
,
Lunch
,
Salads
Cuisine
American
Method
Freezer Friendly
,
Too Easy
Diet
Egg Free
,
Vegetarian
Prep Time
10
mins
Cook Time
10
mins
Total Time
20
mins
Servings
6
people
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
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
19g
29%
Saturated Fat 5g
31%
Cholesterol
18mg
6%
Sodium
235mg
10%
Potassium
225mg
6%
Carbohydrates
31g
10%
Fiber 1g
4%
Sugar 1g
1%
Protein
12g
24%
Vitamin A
720IU
14%
Vitamin C
5.9mg
7%
Calcium
166mg
17%
Iron
2.1mg
12%
* Percent Daily Values are based on a 2000 calorie diet.