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Homemade High Protein Caprese Pasta Salad

Bright, fresh, and indulgent, this high protein Caprese pasta salad features chickpea pasta, juicy tomatoes, mozzarella pearls, fresh basil, and a flavorful pesto-balsamic dressing. Perfect for quick meals, meal prep, or summer gatherings.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: Italian-Inspired, Vegetarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Caprese Pasta Salad
  • 8 oz chickpea pasta
  • 1.25 lb tomatoes halved or quartered
  • 8 oz mozzarella pearls
  • 0.5 cup fresh basil roughly chopped
  • 0.33 cup pesto
  • 1.5 tbsp balsamic vinegar
  • salt to taste
  • black pepper to taste
  • garlic powder to taste

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl

Method
 

  1. Step 1: Halve or quarter tomatoes, roughly chop basil, and pat dry mozzarella pearls if needed. Measure out pesto, balsamic vinegar, and seasonings.
  2. Step 2: Bring a large pot of salted water to a boil. Cook chickpea pasta according to package instructions (7–9 minutes) until al dente. Drain pasta in a colander but do not rinse.
  3. Step 3: While pasta is still warm, transfer to a mixing bowl. Add tomatoes, mozzarella pearls, basil, pesto, balsamic vinegar, salt, pepper, and garlic powder.
  4. Step 4: Gently fold ingredients together to combine without crushing tomatoes or mozzarella. Taste and adjust seasoning as needed.
  5. Step 5: Serve immediately or chill in the fridge for at least 1 hour before serving. Stir gently before serving if chilled.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For freshness, add a handful of fresh mozzarella pearls before serving if needed. Try swapping chickpea pasta with lentil pasta or whole wheat penne, and experiment with burrata or feta cheese for variation.