Perfect as a side or main dish, this whole wheat casarecce pasta salad is light and delicious. This is one of those recipes that the entire family will love. Its bright. fresh and healthy.

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 crispy tofu for a heartier meal. 

Whole Wheat Casarecce Pasta Salad - Healthyish Foods

Even though it’s simple, 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.

Looking for more pasta salad recipes? Try my ditalini pasta salad or my tuna noodle 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

Whole Wheat Casarecce Pasta Salad

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  • 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.


  • pasta pot
  • baking tray
  • mixing bowl


  • 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.
  • In a small mixing bowl, combine the salad dressing ingredients. Whisk well.
  • Grab a large mixing bowl, add the cooled / 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. Serve and enjoy.
  • Finish with fresh lemon zest! Serve and enjoy!