Caprese Pesto Pasta Salad

If pasta, chickpeas, tomatoes, mozzarella, and pesto are staple ingredients in your house, then you already have the ingredients for this Caprese Pesto Pasta Salad. This is a quick lunch, dinner, or a make-ahead salad to go for those busy nights when you’re on the road at dinnertime.

Caprese Pesto Pasta Salad Versatility

There are so many ways to make a meal like this fit dietary needs. I use plain semolina (aka white) pasta, but if you’re looking for more fiber in your day, use whole wheat or bean pasta. If you’re not good with either of those, you could swap out completely and add chicken and pine nuts.

If you don’t have them on hand, you can swap out the chickpeas for another type, such as navy or cannellini beans. I think the best recipes are the ones that can be modified slightly and still taste delicious. This is one of those. The fiber from the beans is one of the reasons I don’t mind using white pasta.

There is also the potential to add more nutrition. I’ve stirred in fresh baby spinach and added sundried tomatoes to this salad; both are great options.

Time Saver Meal

This pasta comes together so fast. While the pasta cooks, you can prepare everything else. I even toasted up some baguette slices at that time. It also holds up well. I don’t add any extra salt, so the tomatoes don’t lose their shape significantly.

Try this Caprese Pesto Pasta Salad the next time you need a quick meal and experiment with ways to make it your own.

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