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.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 4 people


  • 1 Pot To cook pasta
  • 1 Large serving bowl
  • 1 Salad Tongs
  • 1 Knife
  • 1 Cutting board


  • 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


  • 1/4 cup Olive oil
  • 1 pinch Sea salt
  • 1 pinch Black pepper
  • 1 Tbsp Minced garlic
  • 1/8 Cup Balsamic vinegar



  • 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!


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!

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