Caprese Pasta Salad

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

Prep Time 15

Cook Time 10

Total Time 25

Course Pasta

Cuisine Italian

Keyword gluten free, vegetarian

Method Stovetop

Servings

Calories 315kcal

8 oz medium-cut gluten free pasta like penne or rotini, Jovial brown rice pasta recommended
1 pint cherry tomatoes sliced in half
8 oz mozzarella cheese pearls
1 cup packed baby arugula
1/2 cup lightly packed basil chopped

Combine ingredients for Balsamic Vinaigrette in a jar or container with a tight fitting lid then shake to combine and set aside. Can be made up to 5 days ahead of time.
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 mixing 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.

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.