Make this delicious, easy, and healthy whole wheat pasta salad for a side dish at your next summer bbq, pool party, or just weeknight dinner! It’s quick to pull together, and is like a caprese salad in pasta salad form.
I have dubbed this year the summer of pasta salad. When summer rolls around, I have less motivation to cook dishes that require the use of my oven, or long stretches of time in a hot kitchen. I live in Arizona and it gets toasty here! This summer, I have been gravitating towards the ease and minimal cooking requirement of pasta salads. I love making a large batch of pasta salad to keep on hand for a quick snack, or to pair with grilled chicken for a simple dinner.
This whole wheat caprese pasta salad has been a favorite of mine in recent weeks! I wanted to develop a recipe for a pasta salad that utilized whole wheat pasta since it is a bit healthier than traditional refined flour pasta. I also wanted to try my hand at creating a pasta salad recipe that’s similar to a traditional caprese salad. In the end, I think this easy pasta salad recipe turned out delicious! It’s a great recipe for summer, and I hope you’ll give it a try.
Caprese Whole Wheat Pasta Salad Ingredients
Whole Wheat Pasta– I used rotini pasta here, but you can use your favorite shape for pasta salad. I did notice that there were less shape options with whole grain pasta compared to regular pasta at my grocery store, but I still saw several options that would’ve worked well.
Tomatoes– I opted for Campari tomatoes here, but you can also use other varieties. I do find that a larger chopped tomato (like an heirloom, beefsteak, or vine-tomato) tends to hold up better than cherry tomatoes or grape tomatoes, but those work if you’re going to be serving the pasta salad the same day you make it.
Red Onion– Diced red onion adds a bit of flavor and crunch here. I used half of a medium sized red onion.
Mozzarella Pearls– I love the texture and creaminess that the little pearls of mozzarella cheese provide here They are especially tasty when paired with the balsamic dressing!
Fresh Basil– This pasta salad is finished off with fresh basil for a bit of delicious herby flavor! I love the use of fresh herbs in a pasta salad, and obviously had to go with basil here since it’s a traditional component of caprese salad.
Dressing Ingredients
Extra Virgin Olive Oil, Balsamic Vinegar, Raw Garlic, Salt, and Black Pepper– These ingredients come together to form a delicious dressing that helps cut through some of the whole grain flavor of the pasta noodles. You might notice that there’s a higher ratio of vinegar to oil when compared to normal salad dressing recipes. The extra balsamic helps to mellow out the more intense wheat flavor of the pasta.
Caprese Whole Wheat Pasta Salad, Step by Step
Start by making your whole wheat pasta. To do this, bring a large pot of salted water to a boil and add the whole wheat pasta noodles. Cook the pasta according to package directions until cooked through. I usually like my pasta al dente, but for a pasta salad I like it a bit more cooked.
While your pasta cooks, prepare the salad dressing and chop the other ingredients. To make the salad dressing, combine extra-virgin olive oil, balsamic vinegar, a clove of grated garlic, salt and pepper in a small bowl or glass jar. Mix well until combined.
Next, prepare your fresh vegetables. Dice the red onion, chop the tomatoes, and ribbon the fresh basil. I also like to halve the mozzarella pearls before adding them to the pasta salad, but you can keep them whole if desired.
Once the whole wheat noodles are done cooking, strain them in a colander and run cold water over them to stop the cooking process and wash away any extra starches. For hot pasta dishes, the starch that clings to the outside of the pasta is good for helping the sauce cling to the noodle, but in pasta salad it’s better to wash that starch away so the pasta doesn’t become gummy in the salad.
Finally, combine all the ingredients. In a large bowl, add the cooked pasta, tomatoes, red onion, mozzarella pearls, fresh basil1 and dressing. Toss well to ensure that the whole mixture is well-coated in the dressing. Taste the salad and adjust the seasoning to your liking. Serve the salad right away, or store in an airtight container for several days.
I hope you enjoy this healthy pasta salad recipe! If you make it, will you be sure to comment below and let me know how it turned out?!
Caprese Whole Wheat Pasta Salad
Ingredients
- 8 oz (½ lb) whole wheat pasta
- ½ large red onion
- 12 oz tomatoes
- ½ cup fresh basil
- 4 oz fresh mini mozzarella balls
Dressing Ingredients
- ¼ cup olive oil
- ½ cup balsamic vinegar
- 1 clove garlic
- ½ tsp kosher salt
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- While the pasta cooks, dice the red onion, chop the tomatoes and basil, and halve the mozzarella balls.
- Mix the olive oil, balsamic vinegar, salt, and grated (or minced) clove of garlic together in a bowl or jar.
- Once the pasta is done cooking, drain and rinse with cool water.
- To a large bowl, add the cooked pasta, red onion, tomatoes, mozzarella and dressing. Toss well.
- Add basil just before serving to prevent it from wilting in the dressing.
- If you’re making this pasta salad in advance, wait until you’re about to serve to add the fresh basil. ↩︎
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