Caprese is my favorite summer flavor – especially when it’s as easy as this vegetarian dinner recipe for Caprese White Bean & Pasta Salad, served over arugula. Since we’re so close to the last full month of summer, it’s time to take in as many garden vegetables as possible!

My tomato plants are huge this year, I think due to the very hot weather we experienced this month and the series of rain storms over the past few weeks. I planted a sun gold cherry tomato plant and two regular tomato plants. For this recipe, I was able to add a small handful of ripe sun gold tomatoes. The rest of the plant should be bursting in a few short weeks.

This recipe is so simple I almost didn’t share it, but after making it three times this month I decided it was worth writing up. There’s nothing better than gorgeous summer tomatoes combined with greens, basil, cheese and pasta for an easy dinner.

I used “cherry size” mozzarella, which slices up perfectly for this pasta salad.

I used quinoa-blend fusilli pasta, but any pasta will work. Adding white beans is what makes this take on caprese salad unique – it increases the protein in your dinner, and I think the addition is delicious.

Try this salad the next time you’re looking for an easy summer dinner!

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Caprese White Bean & Pasta Salad

A simple pasta recipe for summer.

Course Main Course

Cuisine American

Keyword caprese, pasta

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 people

Ingredients

• 3 cups dry fusilli pasta
• 1 can white kidney beans cannellini beans
• 1 1/2 cups cherry tomatoes
• 1/3 ounce small mozzarella balls
• 10 basil leaves
• 4 cups arugula
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup balsamic vinaigrette

Instructions

1. Cook pasta according to package directions.

2. While pasta is cooking, prepare ingredients: Halve tomatoes, chiffonade basil leaves, halve mozzarella balls, and drain/rinse the can of white beans.

3. In a separate pan, warm olive oil on low-medium heat. Saute tomatoes for 2 minute; add salt and pepper. Add beans and cook for 2 additional minutes.

4. Stir pasta and tomatoes + beans together. Add basil leaves.

5. Serve pasta over arugula; 1 cup per plate. Top with mozzarella and balsamic vinaigrette dressing before serving.

Recipe Notes

I love this recipe for Balsamic Vinaigrette from Epicurious.

 Interested in more caprese recipe ideas?

• Try my Caprese Chicken Zoodle Bowls and Caprese Salad Bruschetta.