Peach Caprese Pasta Salad
This Peach Caprese Pasta Salad is the perfect summer pasta salad made with chickpea pasta, fresh peaches, mozzarella pearls, basil, and a simple lemon dressing. It's a refreshing, high-protein meal prep recipe that's perfect for lunches, pool days, cookouts, and easy summer meals.
Ingredients
Salad
- 8 ounces chickpea pasta
- 2 ripe peaches diced
- 8 ounces mozzarella pearls
- 1/4 cup red onion finely diced
- 1/4 cup fresh basil chopped
- 2 cups arugula
Dressing
- 3 tablespoons olive oil
- Juice of 1/2 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- Balsamic glaze
Instructions
- Cook the chickpea pasta according to package directions until al dente.
- Drain and rinse under cold water to cool completely.
- Transfer the pasta to a large mixing bowl.
- Add the diced peaches, mozzarella pearls, red onion, and basil.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the pasta mixture and toss until evenly coated.
- Gently fold in the arugula.
- Drizzle with balsamic glaze just before serving.
Notes
- Use peaches that are ripe but still slightly firm. Overripe peaches can become mushy in the salad.
- For meal prep, store the arugula separately and add it just before serving for the best texture.
- Chickpea pasta adds extra protein and fiber, but any pasta can be used.
- Fresh mozzarella pearls work best, but chopped fresh mozzarella can also be used.
- This salad tastes even better after chilling in the refrigerator for 30 minutes before serving.
- Reserve extra balsamic glaze for serving.
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