Caprese Pasta Salad
by: claire cary
This caprese pasta salad is fresh, easy and packed with flavor! It's perfect for a summer barbecue with grilled chicken, and is ready to eat in under 30 minutes. The perfect make ahead recipe!
Ingredients
Salad
- 10 ounces gluten free pasta
- 3 cups cherry tomatoes halved
- 8 ounces mini mozzarella balls
- ⅔ cup fresh chopped basil
Dressing
- ⅓ cup olive oil extra virgin
- 2 tablespoons white balsamic vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1 teapsoon black pepper
- 2 teaspoons minced garlic
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. For gluten free pasta salads, I find it helpful to actually over cook the pasta a bit so it doesn't get too firm as it sits in the fridge.
- Whisk together all ingredients for the dressing and set aside.
- Once the pasta is done, rinse under cold water and add to a large mixing bowl. Add in the halved tomatoes, mozzarella and basil. Toss with the dressing. Taste and adjust as desired. Feel free to add more vinegar, some crushed red pepper for spice, more basil etc.
- Serve with extra basil or a drizzle of balsamic glaze and enjoy!
Notes
If you are not gluten free, just swap for regular pasta!
I like a mix of white and regular balsamic. The white keeps the salad a prettier color but the regular balsamic gives it a bit more of a classic flavor (in my opinion). You can definitely use all of one or the other.
Serving: 1.5cups / Calories: 515kcal / Carbohydrates: 65g / Protein: 18g / Fat: 32g / Saturated Fat: 10g / Polyunsaturated Fat: 2g / Monounsaturated Fat: 17g / Cholesterol: 45mg / Sodium: 952mg / Potassium: 316mg / Fiber: 2g / Sugar: 5g / Vitamin A: 1142IU / Vitamin C: 26mg / Calcium: 311mg / Iron: 1mg
