Gluten-Free Strawberry Spinach Caprese Pasta Salad

Posted

DifficultyBeginnerCategory, , , ,
Prep Time15 minsCook Time8 minsTotal Time23 mins
Yields1 Serving

Lunch it up in style with this scrumptious Strawberry Spinach Caprese Pasta Salad featuring gluten-free Chickapea Pasta.

This gloriously gluten-free pasta packs 27 grams of protein and 13 grams of heart-healthy fiber in each 3.5 ounce serving, making it a super heart-healthy choice for pasta night! While the stats had me completely sold, the taste is what keeps me coming back for more. It’s tender with an addictive chewiness, cooks up perfectly al-dente, and has a subtle nuttiness that pairs great with just about everything under the sun. We’ve been loving it every which way! It’s fabulous paired with red sauce, pesto, cheese sauce and, of course, #alltheveggies.

 

 6 oz Chickapea brand pasta shells
 ½ cup mozzarella, balls or cubed
 1 cup roughly chopped fresh baby spinach, or more
 ¾ cup chopped strawberries
 fresh chopped basil, to taste
 dressing to taste
 ¼ cup extra virgin olive oil
 2 tbsp fresh squeezed lime juice
 1.50 tbsp red or white wine vinegar
 1.50 tbsp Italian seasoning blend
 ¼ tsp garlic powder
 ½ tsp sea salt
 ¼ tsp black pepper
1

Boil pasta per package instructions. For Chickapea Pasta, you'll boil it in salted water for 8-9 minutes until al-dente, then rinse with cold water.

2

While the pasta cooks, combine salad dressing ingredients in a mason jar. Secure the lid and shake well.

3

Chop anywhere from 1-3 cups of baby spinach (add a little... or a lot!) and drizzle a little bit of the dressing over the leaves. Toss to lightly coat. I often like to take a few seconds to toss my hands in and gently massage the dressing into the spinach leaves. It helps remove some of the "squeakiness" of the veggie and makes it turn this luscious glossy green - love it so!

4

Add pasta, strawberries, mozzarella pearls, and basil and add remaining dressing and mix well.

Nutrition Facts

Serving Size 4

Recipe from: The Pulse by Chickapea Pasta

Ingredients

 6 oz Chickapea brand pasta shells
 ½ cup mozzarella, balls or cubed
 1 cup roughly chopped fresh baby spinach, or more
 ¾ cup chopped strawberries
 fresh chopped basil, to taste
 dressing to taste
 ¼ cup extra virgin olive oil
 2 tbsp fresh squeezed lime juice
 1.50 tbsp red or white wine vinegar
 1.50 tbsp Italian seasoning blend
 ¼ tsp garlic powder
 ½ tsp sea salt
 ¼ tsp black pepper

Directions

1

Boil pasta per package instructions. For Chickapea Pasta, you'll boil it in salted water for 8-9 minutes until al-dente, then rinse with cold water.

2

While the pasta cooks, combine salad dressing ingredients in a mason jar. Secure the lid and shake well.

3

Chop anywhere from 1-3 cups of baby spinach (add a little... or a lot!) and drizzle a little bit of the dressing over the leaves. Toss to lightly coat. I often like to take a few seconds to toss my hands in and gently massage the dressing into the spinach leaves. It helps remove some of the "squeakiness" of the veggie and makes it turn this luscious glossy green - love it so!

4

Add pasta, strawberries, mozzarella pearls, and basil and add remaining dressing and mix well.

Gluten-Free Strawberry Spinach Caprese Pasta Salad
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