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Caprese Pasta Salad

average rating is 3 out of 5, based on 150 votes

Enjoy this Caprese Zucchini Noodle Salad as a main dish for lunch or dinner. It pairs well with a side of roasted vegetables or a small serving of quinoa for a complete meal. For added flavor, drizzle with extra balsamic glaze before serving.

Serves

Prep Time

N/A

Total Time

N/A

Calories

300 Protein

28 Fat

18 Carbs

12 Tags:

Caprese salad zucchini noodles low-calorie salad high-protein recipe diabetic-friendly healthy pasta salad weight loss meal grilled chicken low-fat recipe

Ingredients

4 medium zucchinis (organic or conventional, spiralized into noodles)
1/2 cup fresh mozzarella balls (part-skim, organic or conventional)
1 cup cherry tomatoes, halved (organic)
1/4 cup fresh basil, chopped (organic)
1/4 cup extra virgin olive oil (organic)
2 tablespoons balsamic vinegar (organic)
1 tablespoon fresh lemon juice (organic)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
4 oz grilled chicken breast, sliced (organic or conventional)
1 tablespoon pine nuts (optional, organic)

Directions

Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler. Lightly salt the zucchini noodles and let them sit for 5-10 minutes to release excess water. Pat dry with a paper towel.
In a large mixing bowl, combine zucchini noodles, cherry tomatoes, fresh mozzarella, and chopped basil.
In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic powder, onion powder, salt, and pepper.
Pour the dressing over the zucchini noodles and toss gently to coat.
Add the grilled chicken slices to the salad and toss again to combine.
If desired, sprinkle pine nuts on top for an added crunch.
Serve immediately or chill in the fridge for 30 minutes for a refreshing cold salad.