Caprese Pasta Salad Using High-Protein Pasta
The flavors in this easy, make-ahead recipe are some of my favorites in the summer, but I also love that the nutrients in this pasta salad really make it stand apart from typical ones. You’ve got protein and calcium in the fresh mozzarella, antioxidants and a little fiber in the tomatoes, and an extra dose of protein and fiber in the pasta—all tossed with a light EVOO-based vinaigrette.
While the pasta does require a tiny bit of cooking (about 12 minutes), this can be done ahead in the cooler hours of the day. Once done and cooled slightly, you can toss the salad then and refrigerate for later--or refrigerate the pasta and toss the salad closer to mealtime.
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PREP TIME: 20 minutes
COOK TIME: 12 minutes
SERVINGS: Makes 12 cups
TOTAL TIME:32 minutes
Ingredients
1 (12-oz) box bowtie or other short pasta with added fiber and protein (such as Carbe Diem or Barilla Protein+)
2 (8-oz) packages fresh mozzarella pearls
3 cups cherry tomatoes, washed and halved
½ cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 ½ tablespoons lemon juice
½ teaspoon garlic powder
1 teaspoon sea salt or other coarse salt, divided
¼ teaspoon freshly ground black pepper
¼ cup freshly grated Parmesan cheese
2/3 cup fresh basil leaves, sliced
Shaved pieces of Parmesan cheese (optional)
Notes
Any short pasta (such as penne, rotini,or rigatoni) can be used in place of bowtie pasta. Fresh mozzarella balls are sold in several sizes, with pearls being the smallest. If you can’t find pearls, then look for those labeled “ciliegine.” Because these are about the size of a cherry tomato, they will need to be halved or quartered before adding to the recipe.
Recipe courtesy of Carolyn Williams, PhD, RDN
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Instructions
Place the mozzarella, separating individual balls from one another as needed, and halved cherry tomatoes in a large serving bowl.
Bring a large pot of salted water to a boil and cook pasta according to package directions or until desired degree of tenderness. When done, drain pasta in a colander. Place the colander under running water until pasta has cooled to room temperature or only slightly warmer. Drain well.
Add the cooled pasta and ½ teaspoon salt to the mozzarella and tomatoes, gently stirring to combine.
In a lidded jar or small mixing bowl, place the olive oil, vinegar, lemon juice, honey, garlic powder, remaining ½ teaspoon of salt, and pepper. Shake or whisk well to combine. Drizzle over pasta mixture; toss well to combine all ingredients with dressing.
Cover and chill until ready to serve. Before serving, add grated Parmesan cheese and basil; toss gently to combine. Garnish with shaved pieces of Parmesan cheese, if desired.