Caprese Pasta Salad
Yields: 4 to 6 servings
  • 1 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 2 tablespoons fresh basil leaves, plus more for garnish
  • 1 pint grape tomatoes, halved
  • 8 ounces fresh mozzarella, cubed
  • 12 ounces pasta (any shape short pasta, any flavor)
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • Coarse salt and ground pepper
  1. In a large bowl, whisk together oil, vinegar, garlic and basil. Add tomatoes and mozzarella and toss until combined. Set aside.
  2. Cook pasta in a large pot of boiling water until al dente, according to package instructions. Add chickpeas to pot for the last 2 minutes of cooking. Reserve ½ cup pasta water. Drain pasta mixture and return to pot.
  3. Add tomato mixture to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce to coat the pasta (you may not need all of the water).
  4. Season with salt and pepper, as desired and toss to combined. Serve, garnished with basil leaves, if desired.
Recipe by Alida's Kitchen at