Description
This high protein caprese pasta salad combines protein pasta, cannellini beans, fresh mozzarella, juicy tomatoes, and basil for a flavorful vegetarian meal that’s ready in just 20 minutes with minimal cooking. It’s make-ahead friendly and perfect for meal prep, summer lunches, potlucks, and easy weeknight dinners.
Ingredients
- 8 ounces small ridged protein pasta, such as fusilli or radiatore
- 1/4 cup extra virgin olive oil
- 1 medium lemon, zested and juiced
- 2 teaspoons honey
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1/2 cup grated parmesan cheese
- Sea salt, to taste
- 8-10 ounces cherry tomatoes, halved
- 2-3 ounces baby arugula
- 8 ounces fresh mozzarella pearls
- 1 can cannellini beans, drained and rinsed
- 1/3 cup thinly sliced fresh basil, plus extra for garnish
- 1/4 cup thinly sliced chives
- 1/2 cup toasted pine nuts
Instructions
Cook the pasta according to the directions for al dente. Drain the pasta then rinse under cool water until the pasta has cooled down to room temperature.
While the pasta cooks, add the olive oil, lemon zest and juice, honey, Italian seasoning, garlic powder, and parmesan cheese to a bowl and whisk well to combine. Taste, and add salt to season as needed. Set aside for now.
Drain the cooked pasta really well then add it to large bowl. Drizzle over half of the dressing and toss well. Add the tomatoes, arugula, mozzarella, white beans, basil, chives, and pine nuts. Toss. Taste, then add more dressing to taste and salt to taste.
Store leftovers in the fridge and eat within 5-6 days.
Notes
- This recipe yields 4 main dish/entree sized portions which each have around 30 grams of protein if the recipe is made as directed. If you want to serve this pasta salad as a side dish, you’ll have about 8 servings.
- If you’re gluten free, simply swap in a gluten free protein pasta and make sure not to overcook it as they tend to become mushy.
- If you’re vegan, swap in some marinated tofu “feta” for the mozzarella pearls and vegan parmesan in the dressing. Use maple syrup or agave in place of the honey in the dressing.
- For a more budget friendly option, use roasted sunflower seeds or slivered almonds in place of the pine nuts.
- I like using cherry tomatoes here because I think they have a better flavor and don’t release as much liquid into the pasta salad as a standard slicing tomato. Feel free to use 8-10 ounces of slicing tomatoes if you prefer and dice them before adding them to the pasta salad.
- For the herbs, measure them for the recipe once they have been sliced.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch