Caprese Pasta Salads
with White Beans & Pesto
When pasta salad met bean salad—meet Purple Carrot’s marriage of two beloved dishes, ready in 20 minutes. The combination of garlicky roasted tomatoes with juicy, fresh grape tomatoes ensures bold flavor in every bite. Bright pesto complements creamy, mild cannellini beans in this high fiber, high protein pasta dish.
Nutrition (per serving)
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INGREDIENTS
- 2 oz roasted tomatoes, roughly chopped
- 2 tbsp red wine vinegar
- 4 oz orzo pasta
- 13.4 oz cannellini beans, drained and rinsed
- 2 oz plant-based shredded mozzarella cheese
- 0.25 oz basil, leaves torn
- 1/4 cup vegan basil pesto
- 2 tbsp olive oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Bring small saucepan of salted water to a boil for pasta. Stir together roasted tomatoes, vinegar, 2 tbsp olive oil, ¼ tsp salt, and a pinch of pepper in medium bowl, then set aside.
Add orzo to boiling water, stir, and cook until al dente, 10 to 12 minutes. Drain orzo and stir into bowl with marinated tomatoes. Add cannellini beans and mozzarella, stir, and season to taste with salt and pepper.
Divide caprese pasta salad between bowls. Top with basil and serve with pesto.
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Coconut Curry Quinoa Bowls with Caribbean Peppers & Crispy Plantains
