Caprese Pasta Salad
This makes for a quick (yet fresh) weeknight dinner or summer dish. If you are like me, and want this for leftovers, tomorrow's lunch, etc., then it's easy to double or triple this recipe.
Equipment
- 1 Pot To cook pasta
- 1 Large serving bowl
- 1 Salad Tongs
- 1 Knife
- 1 Cutting board
Ingredients
- 1 12oz Pasta Gluten free - see notes below
- 10 Cherry Tomatos
- 3/4 cup Fresh basil leaves Cut into smaller pieces
- 10 Small mozzarella "pearls" Cut in half if they are 1" in diameter
Dressing
- 1/4 cup Olive oil
- 1 pinch Sea salt
- 1 pinch Black pepper
- 1 Tbsp Minced garlic
- 1/8 Cup Balsamic vinegar
Instructions
Dressing
- Mix or whisk all ingredients in a small bowl or use a mason jar with lid and shake up. Add more vinegar or S/P to desired taste. Let it marinate while prepping other ingredients.
Pasta Prep
- Heat large pot of water until boiling
- Cook Pasta as directed
- Once strained, cool by running cold water over noodles
- Place in a serving bowl
While Pasta Cooks
- Cut basil, mozzarella and tomatoes
- Top cold pasta with basil, tomatoes and mozzarella
- Pour dressing on top and use tongs to mix together.
- Enjoy!
Notes
Are you gluten free? Here are some that I have tried.
Here are some brands: Cappello's (fresh or frozen almond flour base - cooks fast!), Jovial, Tinkyada, Bionaturae, and Ancient Harvest
Tried this recipe?Let us know how it was!