Caprese Pasta Salad
Need a delicious lunch that you can whip up in less than 30 minutes while working from home and also enjoy as leftovers the next day? Then check out this Caprese Pasta Salad! We love the traditional Caprese salad but adding in whole-grain pasta boost the fibre in this recipe, as well as the vitamin and mineral content, which helps to fuel our bodies and it keeps us fuller for longer. An added bonus is that this pasta can be served warm or cold! We served ours on top of a bed of fresh spinach and arugula to add in some extra greens. If you try this recipe, tag us in your photos on Facebook and Instagram @VancouverDietitians!
2 cups dry whole-grain rotini pasta
1/3 cup olive oil
2 cups cherry tomatoes
1/2 tsp sea salt
4 tbsp fresh chopped basil
1 cup bocconcini balls cut in half
2 tbsp balsamic vinegar
Cook pasta according to package instructions.
In a large skillet, heat olive oil over medium heat.
Add cherry tomatoes and salt to skillet.
Cover the skillet with a lid and cook, stirring occasionally, until a majority of the tomatoes have burst (about 10 minutes).
Remove the skillet from the heat and mix in the cooked pasta, basil, bocconcini, and balsamic vinegar.
Serve warm or cold. Store in an airtight container in the fridge for up to 5 days.
Recipe and photo by Skye Moore