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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.