Caprese Pesto Pasta Salad

Vanessa LaBranche, Project Bread

Summer Eats

Summer Eats

Caprese Pesto Pasta Salad

Here is a spin on a caprese salad with the addition of pasta added. The pesto used in this recipe uses roasted chickpeas to replace nuts. By using this technique, this gives great texture and taste to the finished pesto and keeps the dish completely nut free. To lessen prep time, a combination of canned diced tomatoes and fresh tomatoes are used to complete this dish.
Caprese Pesto Pasta Salad

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Yield: 50 servings, 1 cup portions


6 ½ lbs of dried whole wheat penne, cooked and cooled
32 oz. Nut-Free Basil Pesto
1 Tbsp of garlic powder
½ Tbsp kosher salt
2 cups of low fat mozzarella cheese, shredded
6 lbs 6 oz. canned diced tomatoes, drained
4 ½ lbs grape tomatoes, sliced
2 cups of fresh basil, thinly sliced


  1. In a large bowl, toss pasta with Nut-Free Basil Pesto, garlic powder, and kosher salt. Toss until pasta is evenly coated.
  2. Add sliced grape tomatoes, diced tomatoes and mozzarella cheese. Gently toss to combine.
  3. Garnish the pasta salad with fresh basil just before serving.

USDA Requirement

3/8 cup red/orange vegetables

2 oz. grain equivalent

Nutritional Information

Calories 296 calories Saturated Fat 2.4 g Sodium 236.7 mg Carbohydrate 47.9 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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