Caprese Pasta Salad
A refreshing pasta salad featuring gluten-free pasta, cherry tomatoes, creamy mozzarella, and fragrant basil, all tied together with a homemade balsamic vinaigrette.
Equipment
- Pot
- Mixing Bowl
Ingredients
- 8 oz. medium-cut gluten-free pasta (penne or rotini work well)
- 1 pint cherry tomatoes sliced in half
- 8 oz. mozzarella cheese pearls
- 1 cup baby arugula packed
- 1/2 cup fresh basil lightly packed and chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 Tbsp. honey
- 1 clove garlic pressed or minced
- Salt and pepper to taste
Instructions
- Prepare the balsamic vinaigrette by combining olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper in a jar. Shake well to blend.
- Cook gluten-free pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella pearls, baby arugula, and chopped basil.
- Season lightly with salt and pepper, then drizzle with the balsamic vinaigrette. Toss gently to coat.
- Refrigerate for a few hours if preparing in advance. Toss again with extra dressing before serving.
- Serve chilled or at room temperature, garnished with whole basil leaves and additional cracked pepper if desired.
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Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Revive with extra dressing before serving.