Low-Carb Avocado Caprese Pasta Salad Recipe

Low-Carb Avocado Caprese Pasta Salad Recipe

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This avocado Caprese pasta salad recipe is a must for your summer repertoire. It’s the perfect vegetarian entree or side dish to bring along to a BBQ or Mother’s Day Brunch.

There’s nothing better than a cold pasta salad in the summer time that’s loaded with fresh ingredients.

The best part of this recipe is it’s low-carb and vegetarian, so it’ll be a crowd-pleaser for everyone.

Is Chickpea Pasta Healthier?

One of my favorite guilty pleasures is pasta. However, regular pasta is low in nutrients and high in calories.

In order to enjoy pasta without empty calories, I always substitute regular pasta for chickpea pasta.

If you haven’t tried chickpea pasta yet, it’s a must–especially if you’re trying to eat clean and lose weight.

Chickpea pasta is healthier because it’s high in protein and fiber and low in carbohydrates. This keeps you full without the energy crash of regular pasta.

My favorite chickpea pasta is Banza which you can find on Thrive Market or in many local grocery stores.

Avocado Caprese Pasta Salad Recipe

Avocado Chickpea Pasta Recipe

To prepare the pasta salad, first, cook your pasta according to the package label. Allow your pasta to cool completely prior to adding any ingredients.

I’ll typically throw it into the refrigerator for about 30 minutes to cool down.

Add your mozzarella cheese, avocado, spinach or arugula, and sundried tomatoes. Top with balsamic dressing, stir, and enjoy!

I like to make my own balsamic reduction, but you can also buy a store-bought one. Make sure to read labels and find one without added sugar or artificial sweeteners.

This keeps for about 3 days in the refrigerator, but the avocado may brown prior to that.

If you want to make this recipe vegan, simply omit the mozzarella cheese and add an extra avocado. The avocado adds a creamy taste that will easily replace the cheese.

Homemade Balsamic Reduction

For this recipe, you can use either a store-bought balsamic vinaigrette or a homemade balsamic reduction. I prefer a balsamic reduction that’s thick and flavorful, but that’s my personal preference.

Plus it’s so easy to make.

Simply heat 1/2 cup of balsamic vinegar over medium heat. Bring to a boil and reduce heat to low. Simmer for about 10 minutes stirring frequently until it thickens and reduces by 1/2.

Chickpea Pasta Salad

Avocado Caprese Pasta Salad Recipe

This delicious low-carb avocado Caprese pasta salad recipe is a perfect summer side dish or entree.
Prep Time 10 mins
Cook Time 10 mins
Cooling Time 30 mins
Total Time 50 mins
Course Main Course, Side Dish
Cuisine American
Servings 5 people
Calories 410 kcal


  • 10 Oz Chickpea Pasta (Penne or Farfalle)
  • 8 Oz Fresh Mozzarella Cheese
  • 1 Large Avocado
  • 1 Cup Arugula
  • 1/4 Cup Sundried Tomatoes
  • 1/4 Cup Balsamic Dressing or Reduction


  • Prepare the pasta according to package label.
  • Drain pasta and set aside to cool.
  • While the pasta cools, chop your mozzarella cheese into small cubes and cut avocado into small cubes.
  • Once the pasta has cooled, add mozzarella, avocado, sundried tomatoes, and arugula.
  • Top with either balsamic vinegarette or balsamic reduction.
Keyword chickpea pasta salad, clean eating lunch, healthy lunch

Save this recipe to bring to Mother’s Day brunch or a Summer BBQ.

This recipe is healthy, but incredibly satisfying and filling.

This pairs well with fresh roasted or grilled vegetables or a light spinach salad.

If you like this recipe, you’ll also love this quinoa salad recipe and this vegan Buddha bowl.

Avocado Chickpea Pasta Recipe

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