High Protein Caprese Pasta Salad – A light and fresh gluten free dish full of protein and fiber, perfect for lunch or as a light dinner this summer! It can also be made Vegan!
Nothing screams summer like sweet, juicy fresh tomatoes and fragrant basil. It’s a classic combination that never, ever gets old!
For this recipe, we have combined those wonderful flavors to create a hearty, filling, protein packed Caprese pasta salad. Made with Explore Cuisine’s Chickpea Fusilli , fresh tomatoes, basil, vegan or dairy mozzarella and home made pesto, it’s a great addition to your summer lunch menu! You can find vegan mozzarella in most grocery stores, or you can even make your own! You can follow Sam’s recipe, from the blog “It doesn’t taste like chicken”, by clicking HERE.
- 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
- Complete meal in a bowl
High Protein Caprese Pasta Salad – A light and fresh gluten free dish is full of protein and fiber, perfect for lunch or as a light dinner this summer! It can also be made Vegan!
1 – 8 ounce package Explore Cuisine Organic Chickpea Fussili
1 lb cocktail tomatoes, quartered ( about 18)
8 ounces marinated mozzarella balls or vegan mozzarella ( for instructions on how to make it at home, click HERE )
1/2 cup chopped basil
1/4 cup pesto, store bough or home made (recipe follows)
3 tsp balsamic vinegar
1/2 tsp salt
1/8 tsp black pepper
Cook the pasta following package instructions. Drain well and set aside
Transfer the pasta to a large bowl, add the rest of the ingredients and toss well. Refrigerate until ready to serve
- Serving Size: 1/6
- Calories: 300
- Sugar: 0
- Fat: 12
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 5
- Protein: 19
- Cholesterol: 0
This post is sponsored by Explore Cuisine – All opinion are our own. Thank you for supporting the brands that support May I Have That Recipe.