Whole Wheat Casarecce Pasta Salad
Perfect as a side dish, this whole wheat casarecce pasta salad recipe is light and delicious. This easy pasta salad is guaranteed to be a hit with the entire family. It’s bright. fresh and healthy. Try serving this whole wheat casarecca pasta salad with grilled chicken, fish or crispy tofu for a heartier meal.
About this Salad Recipe
Even though it’s simple, this pasta salad recipe packs a ton of flavor. Perfect for warm summer nights, this dish comes together in under 30 minutes. I used Delallo organic casarecca pasta and it cooked up perfectly. I recommend cooking the pasta al dente. You do not want the pasta to get soggy once it absorbs the dressing. Let the pasta completely cool before adding it to the pasta salad. Otherwise, it may melt the cheese.
When preparing the mozzarella pearls you can leave them whole or slice them in half. I’d suggest slicing them in half for the perfect amount of cheese with each bite. Next, you will want to roast the zucchini. Preheat the oven to 375 degrees and add the sliced zucchini to a prepared baking tray. Roast until the zucchini is lightly browed and tender. Let the zucchini completely cool before adding it to the pasta salad. Otherwise, it may melt the cheese.
Simple, healthy ingredients combined together for one delicious and easy pasta salad. This recipe makes 6 light side dish servings or 4 heartier servings. Please see the nutritional information below.
Storage
Store any leftover pasta in an airtight container in the refrigerator for four to five days. Serve chilled with your favorite protein through out the week. Looking for more pasta salad recipes? Try my ditalini pasta salad or my tuna noodle pasta salad.
Health facts
Whole wheat pasta contains a healthy amount of selenium, fiber and magnesium. It also is lower in calories than refined pastas. Some studies suggest whole wheat pasta will keep you feeling fuller longer and is easier to digest. (1)
Whole Wheat Casarecce Pasta Salad
Ingredients
- 6 ounces casarecce whole wheat pasta, al dente
- ¼ – ½ cup mozzarella pearls, left whole or cut in half
- 2 cups arugula, packed
- 1 zucchini , sliced, roasted in oven or browned in a pan
- 1 teaspoon lemon zest
- ¼ cup parmesan cheese
- salt and cracked black pepper, to taste
Vinaigrette
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dried oregano
- salt , to taste
- black pepper , to taste
Equipment
- 1 pasta pot
- 1 baking tray
Instructions
- Preheat the oven to 375 degrees.
- Boil a pot of water and cook the Delallo casarecce pasta according to the package. Drain water, drizzle the cooked pasta with olive oil and set aside until cool.
- Slice down the zucchini into evenly sized pieces. Grab a large baking tray and spray it with cooking spray. Add the diced zucchini. Drizzle it with olive oil, salt and pepper and roast the zucchini pieces in the oven until golden brown. Occasionally toss them around.
- In a small mixing bowl, combine the salad dressing ingredients. Whisk well.
- Grab a large mixing bowl, add the cooked pasta, fresh arugula, mozzarella pearls, lemon zest, and cooled / roasted zucchini. Add the dressing and toss the pasta salad until it is all evenly coated. Dust the salad with parmesan cheese and lemon zest.
- Refrigerate for 30 minutes before serving.
