PASTA****Caprese Pasta and Garbanzo Salad

By Unblond1

05/07/16 - VVG for both. Nice make ahead dinner.

Ingredients

• 150 grams PC Italian Sausage Cappelletti (or other small, filled pasta of choice) cooked according to package instructions and drained
• 80 grams mini Bocconcini (8 pieces, halved or quartered)
• 40 grams prosciutto salami, cut into thin strips
• 16 cherry tomatoes, various colours, halved
• 1 cup organic garbanzo beans, rinsed and drained
• 1/4 cup minced red onion (optional)
• 1/2 cup chopped sweet peppers (optional)
• 1 cup baby spinach, roughly chopped or torn
• 1 cup baby arugula, roughly chopped or torn
• 4 tablespoons Basic Red Wine Vinaigrette
• pinch of red pepper flakes
• 2 tablespoons minced fresh parsley
• Maldon salt and freshly ground pepper, to taste
• fresh basil leaves, to garnish
• grated fresh parmigiano reggiano, to garnish

Details

Servings 4

Preparation

Step 1

Toss pasta with dressing while still warm then set aside to cool before adding remaining ingredients.

Refrigerate until serving time, removing from the fridge 1/2 hour before serving time.

Serve over additional spinach or arugula, if desired and garnish with a sprinkle of cheese and some torn basil leaves.

Nutrition Facts - 4 Servings

Calories 359.4
Total Fat 19.1 g
Saturated Fat 5.1 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 7.4 g
Cholesterol 43.8 mg
Sodium 319.1 mg
Potassium 263.3 mg
Total Carbohydrate 34.5 g
Dietary Fiber 5.3 g
Sugars 3.2 g
Protein 13.3 g