5 from 2 votes
Strawberry Spinach Caprese Pasta Salad
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
Lunch it up in style with this scrumptious Strawberry Spinach Caprese Pasta Salad featuring gluten-free Chickapea Pasta.
Course: Salad
Cuisine: American
Servings: 4
Author: Jenn Laughlin - Peas and Crayons
  • 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
  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.