Capresè Pasta Salad

48g protein per 2 cups and high in fiber too! Love this recipe, great meal prep option for lunches too! Yummy cold or hot. So ready for the spring/summer light recipes. Leave out the chicken, and it’s a perfect side for grilling out.

Delight in the flavors of Italy with this refreshing Caprese Pasta Salad. Combine cooked chickpea or lentil pasta with chopped cooked chicken breasts and grape tomatoes. Add fresh mozzarella slices or small balls for a creamy texture. Season with Italian seasoning and garnish with fragrant fresh basil leaves. For the perfect finishing touch, drizzle with homemade Balsamic Vinaigrette Dressing made with balsamic vinegar, water, avocado or olive oil, Dijon or spicy mustard, minced garlic or garlic powder, minced shallot or onion powder, and a dash of salt and pepper.

INGREDIENTS

• 1 - 8.8 oz box chickpea or lentil pasta, cooked

• 3 chicken breasts, cooked and chopped (rotisserie works great)

• 1 pint grape tomatoes

• 8 oz fresh mozzarella sliced (cut into smaller pieces or buy the small balls)

• 1 T Italian seasoning

• Fresh basil, to taste

• Balsamic Vinaigrette Dressing (below)

  • 1/4 c balsamic vinegar

  • 1/4 c water

  • 1/4 c avo or olive oil

  • 1 T Dijon or spicy mustard

  • 1 clove garlic, minced or 1 tsp garlic powder

  • 1 shallot, minced or 1 tsp onion powder.

  • 1/2 tsp each salt & pepper

     

    STEPS

1. Combine pasta ingredients in a large bowl.

2. Shake up dressing ingredients in a mason jar and pour over the pasta mixture. Makes 6 - 2 cup servings.

    

🍑Nourishment Breakdown

PROTEIN chicken

FAT oil, cheese

FIBER tomatoes, some in pasta

CARB/STARCH pasta

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