Caprese Pasta Salad

Caprese Pasta Salad

This Italian salad is packed with vital vitamins, minerals, and flavour! The mixture of classic caprese flavours is packed with calcium-rich vegetables such as broccoli and parmesan cheese to help your growing champions maintain healthy bones! Add sunflower seeds or sliced almonds for additional calcium and vitamin D intake.

Serves:  5

Dietary: Suitable for vegetarians, egg-free, tree nut-free, peanut-free, sesame-free, soya-free, mustard-free

Contains; milk (mozzarella and parmesan), gluten (wholewheat pasta),

May Contain: sulphites (balsamic vinegar),

Preparation time: 20 minutes

Cooking time: 10 – 15 minutes


1 cup (100 g) raw whole wheat pasta, boiled
10 (150 g) cherry tomatoes, halved
1 large ball (150 g) fresh mozzarella balls, cut into bite-sized pieces
Handful of fresh basil leaves, chopped
2 Tbsp olive oil
1 Tbsp balsamic vinegar
10 small spears (150 g) broccoli, steamed
2 Tbsp (30 g) grated Parmesan cheese
Pepper to taste
Optional: 2 Tbsp of Sunflower seeds or sliced almonds (source of calcium and vitamin D)



  1. Cook the whole wheat pasta until soft according to package instructions. Drain and let it cool completely.
  2. In a large bowl, combine the cooked and cooled whole wheat pasta, halved cherry tomatoes, fresh mozzarella balls, chopped fresh basil leaves, steamed broccoli florets, and grated Parmesan cheese.
  3. Drizzle extra virgin olive oil and balsamic vinegar over the salad.
  4. Season with pepper to taste.
  5. Toss gently to combine all the ingredients.
  6. Optional: Sprinkle sunflower seeds or sliced almonds over the salad for added calcium and vitamin D.
  7. Serve and enjoy.


This recipe was donated by Anya Lewonowski, a student nutritionist at Oxford Brookes University.



Per serving:
Total calories: 242 kcal
Fat: 14.0 g
 of which saturates: 6.1 g
Carbohydrate: 16.0 g
 of which sugars: 2.7 g
Fibre: 3.2 g
Protein: 12 g
Salt: 0.41 g



  • The whole wheat pasta offers dietary fibre, while the cherry tomatoes contribute vitamins A and C.
  • The fresh basil leaves provide antioxidants, and the mozzarella balls supply protein and calcium.
  • The steamed broccoli florets are an excellent source of calcium, and the grated Parmesan cheese further adds to the calcium content.
  • One serving offers a good source of protein, fibre, calcium, vitamin A, vitamin B12 and vitamin C.



  • For a vegan option, use plant-based mozzarella-style cheese or sprinkle nutritional yeast, often fortified with vitamin D and contains vitamin B12.
  • Boost the calcium content by adding additional calcium-rich ingredients such as diced tofu or edamame beans.


Consumer Tested by Alice Cullinane, A Student Nutritionist at Atlantic Technological University

Checked by Kathy Lewis, R.Nutr.,


© 2023 The Caroline Walker Trust