This high protein Caprese Pasta Salad is a light and refreshing dish that’s perfect for summer. It’s packed with protein from the chicken and cheese, and it’s also a good source of fiber from the pasta and vegetables. This salad is easy to make and can be customized to your liking. You can use different types of pasta, chicken, and vegetables. This salad is also a great way to use up leftover chicken.
WHY YOU WILL LOVE THIS DISH
- High in plant protein (about 11g per serving)
- High in fiber
- Gluten-free
- Light, bright and refreshing. Perfect for summer!
- Easily made vegan or vegetarian
- Ready in 10 minutes
- A complete meal in a bowl
INGREDIENTS
- 1 package (8 ounces) Explore Cuisine Organic Chickpea Fusilli
- 1 pound cocktail tomatoes, quartered (about 18 tomatoes)
- 8 ounces marinated mozzarella balls or vegan mozzarella (for homemade instructions, click HERE)
- ½ cup chopped fresh basil
- ¼ cup pesto (store-bought or homemade; recipe follows)
- 3 teaspoons balsamic vinegar
- ½ teaspoon salt
- ⅛ teaspoon black pepper
INSTRUCTIONS
- Cook the chickpea fusilli according to the package instructions. Drain well and set aside.
- In a large bowl, combine the cooked pasta with the remaining ingredients. Toss well to combine.
- Refrigerate until ready to serve.
NUTRITION INFORMATION (PER SERVING, ⅙ OF THE RECIPE)
- Calories: 300
- Sugar: 0g
- Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 19g
- Cholesterol: 0mg
NOTES
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Entrée
Method: Summer
Cuisine: Italian
