Whole Wheat Casarecce Pasta Salad

Perfect as a side or main dish, this whole wheat casarecce pasta salad is light and delicious. I love recipes like this one so much because you can enjoy them on their own, or with your favorite protein. Try serving this pasta salad with grilled chicken, fish or tofu for a heartier meal. 

Whole Wheat Casarecce Pasta Salad - Healthyish Foods

This recipe is light but packs a ton of flavor. Perfect for a warm summer night, this dish comes together in under 30 minutes. I used Delallo organic casarecca pasta noodles and they cooked up perfectly. Simple, healthy ingredients combined together for one delicious pasta salad.

What makes it Healthyish?

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 - Healthyish Foods
Whole Wheat Casarecce Pasta Salad - Healthyish Foods
Print Recipe
0 from 0 votes

Whole Wheat Casarecce Pasta Salad

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: pasta salad, whole wheat
Servings: 4 people


  • pasta pot
  • baking tray
  • mixing bowl


  • 8 ounces casarecce whole wheat pasta
  • 8 ounces mozzarella pearls
  • 2 handfuls fresh arugula
  • 1 large zucchini roasted in oven or browned in a saute pan
  • ½ tablespoon lemon zest
  • ¼ cup parmesan cheese
  • Salt and crushed black pepper

Lemon vinaigrette:

  • 3 tablespoons fresh lemon juice
  • 6 tablespoons olive oil
  • Salt and crushed black pepper
  • In a small mixing bowl coming the lemon and oil. Whisk well until almost creamy. Add salt and pepper for seasoning. You can also add other fresh herbs if you desire. I added a small amount of honey to mine to make it a touch sweeter. Probably about 1 tablespoon.


  • 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 add the zucchini. Drizzle with olive oil, salt and pepper and roast the zucchini pieces in the oven until golden brown.
  • Grab a large mixing bowl and add the cooled pasta, arugula, mozzarella pearls, and cooled zucchini. Add the dressing and toss the pasta salad until it is all evenly coated. Dust the salad with parmesan cheese and toss some more.
  • Finish with fresh lemon zest! Serve and enjoy!
Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating