This is a thing of beauty.
Love the bright colors and flavors in this caprese eatbanza salad meal prep! It’s perfectly balanced and feels light yet satisfying.
To make: cook and drain your pasta, then rinse in cool water. Toss it in pesto, salt, pepper, and red pepper flakes. Add a big handful of spinach and tomatoes, 1/3 cup of your pasta, and 1/5 cup of mozzarella pearls to each container. Top with plenty of fresh chopped basil and balsamic glaze.
This made enough salads for each day this week and lunch for me and the boyfriend today.
