Enjoy the taste of summer with this light, refreshing Caprese Pasta Salad. Made with garden fresh tomatoes and basil, mozzarella cheese and a bonus protein boost from chickpeas, it is quick, simple, delicious – and perfect for a weekday supper!
Caprese Pasta Salad
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
For more easy and fresh meal options to fit your busy schedule, check out this week’s #WeekdaySupper menu.
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