Caprese Pasta Salad

Ben unexpectedly walked in the door for lunch yesterday (it was his usual You Pick Two day at Panera so naturally I wasn’t expecting him) and found me shoveling Caprese Pasta Salad in my face from the serving bowl like a complete animal.

“Serving size one?” he asked.

“If I try hard and believe in myself.” I replied.

Just kidding. I wish I was that smooth but the reality is that this pasta salad is so unbelievably tasty that there’s simply no time to waste dishing it out into bowls like a civilized human being before devouring. No time, I say!

I have what feels like a gazillion spins on the classic Caprese Salad recipe here on IGE but, just like a bottle of wine, there’s always room for one more, right?

Caprese Pasta Salad might be my very favorite one yet. Cooked pasta is mixed with mini mozzarella cheese balls, TONS of fresh basil, sweet cherry tomatoes, baby arugula, and a luscious homemade Balsamic Vinaigrette to tie everything together. The secret’s in the homemade balsamic vinaigrette – it really makes this pasta salad special.

This pasta salad is a great side dish for dinner any night of the week, and also makes a terrific take along for a party, picnic, or potluck. The ingredients hold up really well to sitting at room temperature for at least an hour, though I guarantee it won’t last that long. One word of advice: if you’re using gluten free pasta, like I did, this pasta salad is best eaten the day it’s assembled as GF pasta tends to get hard and mealy when refrigerated for an extended period of time.

Alrighty – let’s eat!

How to Make This Recipe

Start by cooking 8oz (1/2lb) gluten-free pasta in heavily salted boiling water until its al dente. You could use any cut you like – I used penne but rotini would be fab too. Drain the pasta then rinse under cold water until it’s completely cool.

In the meantime, combine 1 pint cherry tomatoes that have been sliced in half, 1/2 cup fresh basil leaves that have been chopped, 8oz mini mozzarella cheese balls (sometimes called “pearls”) and 1 cup packed baby arugula in a large bowl.

Add the rinsed pasta to the bowl then drizzle on the luuuuuuuscious homemade balsamic vinaigrette that ties the whole thing together. It’s crazy how much I love each individual ingredient in this pasta salad, but the vinaigrette really steals the show and is so. simple. Just 1/2 cup extra virgin olive oil, 1/4 cup balsamic vinegar, 1 Tablespoon honey, 1 microplaned or minced garlic clove, salt, and pepper shaken up in a jar. YUM!

Season the pasta salad with salt and pepper then toss to combine and serve immediately. If your dinner/picnic/potluck isn’t for another couple of hours, stash the bowl in the fridge (just don’t refrigerate overnight as the gluten-free pasta will harden,) then toss with more dressing just before serving!

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Caprese Pasta Salad

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gluten freevegetarian20 minute meal

Description

Caprese Pasta Salad is a light and fresh pasta salad recipe that's packed with classic Caprese flavor. Perfect for picnics and potlucks!

Ingredients

serves 6-8

• 8oz medium-cut gluten-free pasta like penne or rotini
• 1 pint cherry tomatoes, sliced in half
• 8oz mozzarella pearls
• 1 cup packed baby arugula
• 1/2 cup lightly packed basil, chopped
• For the Balsamic Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tablespoon honey
  • 1 clove garlic, microplaned or minced
  • salt and pepper

Directions

1. Combine ingredients for Balsamic Vinaigrette in a jar or container with a tight fitting lid then shake to combine and set aside.
2. Add pasta to a large pot of salted, boiling water then cook until al dente. Drain then rinse under cold water until completely cool. Add pasta to a large bowl with cherry tomatoes, mozzarella pearls, arugula, and basil, season with salt and pepper, then drizzle on desired amount of vinaigrette and toss to coat. If eating several hours after assembling, toss with more vinaigrette just prior to serving.

Notes

• Since cooked gluten-free pasta can harden when refrigerated overnight, this pasta salad is best eaten the same day it's made. Can be made then refrigerated for a few hours before your meal or event.
•  If you can't find baby arugula in your area, or just don't love it, feel free to omit - the pasta salad is just as good without it.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.