Fresh Caprese Chickpea Pasta
A refreshing and protein-packed pasta salad with whole wheat penne, juicy cherry tomatoes, mozzarella pearls, fresh basil, and chickpeas, drizzled with balsamic glaze.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 5
- Cuisine: Italian
- Difficulty: Easy
- Cost: $3.14/serving
Dietary
- Vegetarian
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
- Pescatarian
- Halal
- High-Fiber
Tags
- no-cook
- quick
- healthy
- savory
- fresh
- comfort food
Ingredients
- 12 ounce whole wheat penne pasta (uncooked)
- 2 can chickpeas (rinsed and drained)
- 2 pint cherry tomatoes (halved)
- 1 mozzarella pearls (drained)
- 0.5 cup fresh basil (chopped)
- 3 tablespoon olive oil
- 2 tablespoon balsamic glaze
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add 12 ounces whole wheat penne pasta and cook according to package directions until al dente (about 8-10 minutes). Drain and rinse with cold water to cool, then set aside.
- Combine ingredients: In a large bowl, combine the cooled whole wheat penne pasta, 2 cans chickpeas, 2 pints halved cherry tomatoes, 1 container drained mozzarella pearls, and 1/2 cup chopped fresh basil leaves.
- Dress and serve: Drizzle with 3 tablespoons olive oil and 2 tablespoons balsamic glaze. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to combine. Serve immediately or chill for later.
Notes
This pasta salad is excellent for meal prep as the flavors meld and improve over time in the refrigerator. Store in an airtight container for up to 3-4 days.
Nutrition (per serving)
- Calories: 480
- Protein: 34 g
- Carbohydrates: 50 g
- Fat: 20 g
- Fiber: 12 g
- Sodium: 700 mg
- Saturated Fat: 9 g
- Sugar: 10 g
- Cholesterol: 40 mg