This Caprese Pasta Salad will quickly become your new favorite summer salad! It has all the classic Caprese ingredients – tomatoes, fresh mozzarella, basil, and balsamic dressing and then bulked up with gluten-free pasta! It’s easy to throw together, delicious, and the perfect potluck party food, picnic dish, or side dish.
My Caprese salad with cherry tomatoes inspired this recipe; that’s one of my favorite salads. Mostly, I’ll make it for a quick side dish during the summer months – though; admittedly, we often eat it year-round.
Anyway, now that summer is here, I’ve been on a cold pasta salad kick – gluten-free, of course. A few weeks ago, I made this delicious pasta salad with Italian dressing. Then there’s this pesto pasta salad. You can see all of my gluten free salad recipes.
This time around, I wanted to take another one of my Italian salad favorites and create a Caprese pasta salad. And, let me say, it does not disappoint.
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Reasons you’ll love this recipe
- Nobody knows it’s gluten free. Let’s start there! I make this Caprese pasta salad with GF pasta, and there are never leftovers.
- It’s a real crowd-pleaser. Not only does everyone love this Caprese pasta salad recipe, but everyone can eat it. Even my kids can’t get enough of this salad.
- Minimal prep time. Cook the pasta and toss with the other ingredients; it’s ready in about 20 minutes.
Ingredients
- Fusilli or rotini pasta (gluten free). Hands down, my favorite gf pasta to use in this salad recipe is Jovial Gluten Free Fusilli pasta. I’ve tested many brands, and Jovial has the best taste and texture for pasta salad. Of course, use your favorite pasta brand. I recommend sticking with a fusilli or spiral-shaped pasta because the dressing clings nicely to it.
- Balsamic dressing. My homemade balsamic dressing is delicious and the perfect match for this Caprese pasta salad. If you’re using store-bought dressing, read the label to ensure it’s gluten free.
- Cherry tomatoes. Grape tomatoes are another option to use in this salad. I don’t recommend chopping up large tomatoes; they don’t hold up that well.
- Fresh mozzarella cheese. I purchased a fresh mozzarella log and then cut it into small bite-sized pieces. It’s mainly because it’s cheaper and more accessible than mozzarella balls or mozzarella pearls containers. However, use whatever you have available.
- Fresh basil. You can find fresh basil in the grocery store’s produce section; I don’t recommend using dried basil in this salad.
How to Make Caprese Pasta Salad
- Start by making the pasta. According to package instructions, bring a large pot of salted water to boil and cook the pasta until al dente. Drain the pasta and rinse with cold water, then set it aside. Side note: I usually don’t rinse the pasta, but we need it to be completely cool before adding it with the other ingredients, so I do in this recipe.
- While the pasta is cooking, put together the balsamic vinaigrette. Place the extra virgin olive oil, balsamic vinegar, italian seasoning, and garlic powder into a small bowl and whisk together. You can also place the salad dressing ingredients into a mason jar, cover tightly with a lid, and shake to mix. Set it aside.
- Get the rest of the Caprese salad ingredients together. Slice the cherry tomatoes in half and place them into a large serving bowl.
- Next, dice the mozzarella into bite-sized pieces and place it into the bowl with the tomatoes.
- Tear or chop the basil into small pieces, saving a few large pieces for the top, and add to the bowl with the tomato mozzarella mixture.
- Pour the dressing over the ingredients and toss until it coats the tomatoes, cheese, and pasta. Season with salt and ground black pepper. Don’t skip this step because the salt helps the rest of the flavors pop.
- Cover with plastic wrap and refrigerator for about an hour. You can enjoy this immediately, but I like to give the balsamic time to marinate with the other ingredients.
- Sprinkle with additional fresh basil leaves before serving.
Supplies
- Large pot
- Strainer
- Sharp knife
- Large bowl
Serving suggestions
- Balsamic Grilled Chicken
- Grilled Chicken with Italian dressing
- Healthy Turkey Burgers
- Gluten-free Garlic Bread
Cooking Tips
This is an easy recipe to prepare, but I have some tips to ensure a delicious gluten free pasta salad each time.
- According to the package instructions, cook the pasta thoroughly, not a minute more. In my experience, if the pasta is cooked thoroughly, then it will become too firm as it sits in the salad.
- Don’t forget to salt the pasta water. This is an essential first layer of flavor for the Caprese pasta salad recipe.
- Make sure the pasta is cool before adding in the rest of the ingredients.
- Use high-quality olive oil and balsamic vinegar for the best-tasting dressing.
- If you’re going to add more veggies or other ingredients to the salad, I recommend making extra balsamic vinaigrette just in case it’s needed.
- Half this recipe if you’re making it for your family or a smaller crowd.
Variations and Substitutes
- You can also use my homemade Italian dressing if you don’t like balsamic vinegar. Or swap in some lemon juice.
- Or, if you want to switch things up, try using a basil pesto as a substitute for the dressing! You can make a homemade pesto or purchase store-bought, making sure it’s GF.
- Finish the pasta caprese salad with a drizzle of balsamic glaze for an extra tangy flavor.
- Bulk up the veggies with cucumber, red onions, bell peppers, or favorite vegetables.
- Add olives for more flavor.
- Chickpeas give the caprese pasta salad more fiber and adds texture.
- Use any short pasta (gluten free) like cavatappi, bowtie, penne, or medium shells. You could use elbow macaroni, but I think the other shapes create a better salad.
- If you can’t find fresh mozzarella, use provolone, feta cheese, or goat cheese. All three of these cheeses have tangier flavors, but they will still be delicious.
- Add some grilled chicken or shrimp to add protein and turn this into a main dish.
Storage tips
Caprese pasta salad is best when you make and eat it on the same day. However, leftovers will keep in an airtight container for 1-2 days. After that, the gluten free pasta might get firm after sitting in the refrigerator too long.
Other Italian Side Dishes
See all of my gluten free side dishes
Caprese Pasta Salad (Gluten Free)
This Caprese Pasta Salad will quickly become your new favorite summer salad! It has all the classic Caprese ingredients – tomatoes, fresh mozzarella, basil, and balsamic dressing and then bulked up with gluten-free pasta! It's easy to throw together, delicious, and the perfect potluck party food, picnic dish, or side dish.
Equipment
- Large pot
- Sharp knife
- Cutting board
- large bowl
Ingredients
Balsamic Vinaigrette
- 1/2 cup high-quality extra virgin olive oil
- 1/4 cup high-quality balsamic vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1-2 teaspoons melted honey
For the Caprese salad
- 12 ounce fusilli pasta our favorite brand is Jovial
- 1 quart cherry tomatoes
- 16 ounces fresh mozzarella cheese
- 1/2 cup loosely packed fresh basil
- salt and pepper
Instructions
- Start by making the pasta. According to package instructions, bring a large pot of salted water to boil and cook the pasta until al dente. Drain the pasta and rinse with cold water, then set it aside.
- While the pasta is cooking, put together the balsamic vinaigrette. Place the extra virgin olive oil, balsamic vinegar, dijon mustard, italian seasoning, and garlic powder into a small bowl and whisk together. Add the honey one teaspoon as a time until you get the desired amount of sweetness. You can also place the salad dressing ingredients into a mason jar, cover tightly with a lid, and shake to mix. Set it aside.
- Get the rest of the Caprese salad ingredients together.
- Slice the cherry tomatoes in half and place them into a large serving bowl.
- Next, dice the mozzarella into bite-sized pieces and place it into the bowl with the tomatoes.
- Tear or chop the basil into small pieces, saving a few large pieces for the top, and add to the bowl with the tomato mozzarella mixture.
- Pour the dressing over the ingredients and toss until it coats the tomatoes, cheese, and pasta.
- Season with salt and ground black pepper.
- Cover with plastic wrap and refrigerator for about an hour. You can enjoy this immediately, but I like to give the balsamic time to marinate with the other ingredients.
- Sprinkle with additional fresh basil leaves before serving.
Notes
- The amount of dressing is the perfect amount to coat all of the ingredients in this caprese recipe. However, I often make a double batch just to have extra on hand for guests if they’d like more.
- I usually don’t rinse pasta for recipes, but we need it to be completely cool before adding it with the other ingredients, so I do in this recipe.
- 1 quart of cherry tomatoes equals about 4-cups.
- Don’t skip adding salt and pepper to taste, this helps all of the flavors pop.
- Caprese pasta salad is best when you make and eat it on the same day. However, leftovers will keep in an airtight container for 1-2 days. After that, the gluten free pasta might get firm after sitting in the refrigerator too long.
Nutrition
Serving: 1gCalories: 384kcalCarbohydrates: 32gProtein: 16gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 36mgSodium: 304mgPotassium: 332mgFiber: 2gSugar: 5gVitamin A: 835IUVitamin C: 22mgCalcium: 254mgIron: 2mg
Tried this recipe?Let us know how it was!
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