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Healthy Caprese Pasta Salad with Butter Beans

Creamy butter beans, mozzarella, tomatoes, and basil come together in this fresh and fiber-rich Caprese pasta salad recipe.
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Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Pasta Salad
  • 6 oz dry whole grain pasta
  • 1 can butter beans rinsed and drained (or any white bean or chickpeas)
  • 1 cup cherry tomatoes halved or quartered
  • 6 oz mozzarella balls halved (or cubed vegan feta or tofu feta for dairy-free)
  • ΒΌ cup sliced red onion
  • Fresh basil sliced, for finishing
Dressing
  • 3 Tbsp olive oil
  • 2 Tbsp white wine vinegar
  • 1 Tbsp white balsamic vinegar or more white vinegar, or regular balsamic
  • 1 Tbsp pesto
  • 1 tsp salt
  • 1 garlic clove pressed
  • 1 tsp black pepper

Method
 

  1. Bring a pot of salted water to a boil and cook pasta according to package directions. Drain and rinse briefly with cool water.
  2. In a large bowl, whisk together olive oil, white balsamic vinegar, white wine vinegar, pesto, salt, garlic, and black pepper.
  3. Add cooked pasta, butter beans, tomatoes, mozzarella, and red onion to the bowl. Toss well to coat everything evenly.
  4. For best flavor, refrigerate for at least 1 hour before serving to allow the flavors to develop.
  5. Top with fresh basil before serving.

Notes

Easy swaps & variations
  • Use chickpeas, cannellini beans, or navy beans instead of butter beans
  • Add arugula or spinach for extra greens
  • Swap mozzarella for vegan feta or tofu feta to make dairy-free
  • Add grilled chicken for extra protein
  • Use gluten-free pasta if needed