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.
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.
Nutrition
Serving: 1serving, Calories: 225kcal, Carbohydrates: 26g, Protein: 7g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 4mg, Sodium: 77mg, Potassium: 183mg, Fiber: 1g, Sugar: 4g, Vitamin A: 262IU, Vitamin C: 7mg, Calcium: 98mg, Iron: 1mg