23 Aug Strawberry Spinach Caprese Pasta Salad
Jenn from Peas and Crayons is here to share her strawberry and pasta obsession with us. She always makes us giggle and crave her recipes at the same time!
If you happened to see my last post, you know I’ve been on a serious strawberry kick!
Wearing my trusty strawberry goggles, I whipped up this fun twist on a Caprese salad with gluten-free Chickapea Pasta and juicy ripe strawberries. I basically licked my plate clean!
The combo may seem a little bit kooky but it’s so super delicious.
There’s this delightful kiss of sweetness from the strawberries that perfectly compliments the fresh basil, spinach, mozzarella, and pasta. When these ingredients get all up close and personal with each other texture is pretty gosh darn phenomenal and the dressing? DELISH! I’m totally loving this combo!
This totally tasty recipe was created in partnership with Chickapea Pasta and you’ve got to stay tuned below the recipe for an AMAZING giveaway of goodies to stock your pantry with healthy whole foods!
Strawberry Spinach Caprese Pasta Salad
Let’s talk about this pasta, yo!
You may remember Chickapea Pasta from my healthy One-Pot Enchilada Pasta recipe and man, I love this stuff! The legume-based pasta is made with just two ingredients: chickpeas and lentil. That’s it. No fuss, no muss, no sketchiness.
I love that there’s nothing artificial or franken-foodie involved in this healthy whole food 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/ 227 g Chickapea Pasta shells
- 1/2 cup/ 45 g mozzarella, balls or cubed
- 1 cup/ 150 g roughly chopped fresh baby spinach, or more!
- 3/4 cup/ 110 g chopped strawberries
- fresh chopped basil, to taste
- 1/4 cup/ 60 mL extra virgin olive oil
- 2 tbsp/ 30 mL fresh squeezed lime juice
- 1.5 tbsp/ 22.5 mL red or white wine vinegar
- 1.5 tbsp/ 22.5 mL Italian seasoning blend
- 1/4 tsp/ 1.5 mL garlic powder
- 1/2 tsp/ 2.5 mL sea salt
- 1/4 tsp/ 1.5 mL 1/4 tsp / 1.5 mL black pepper
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.
While the pasta cooks, combine salad dressing ingredients in a mason jar. Secure the lid and shake well.
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!
Add pasta, strawberries, mozzarella pearls, and basil and add remaining dressing and mix well.
So many delicious Chickapea Pasta Salads to choose from!
Don’t Forget To Pin It!
And this is the last chance for the Giveaway so be sure to enter today!
This awesome giveaway includes:
- 1 case of Chickapea Pasta (2 spirals, 2 shells, 2 penne)
- 1 case of Uncle Steve’s organic pasta sauce (marinara, arrabiata, and tomato basil)
- 1 gorgeous pasta bowl from Dotti Potts Studio and Gallery
- 3 organic artisan oils from Capizzano Olive Oils and Vinegars
Good luck + thanks for entering!