Delicious Gluten-Free Caprese Pasta Salad

Enjoy the delightful flavors in this gluten-free Caprese pasta salad! A vibrant mix of fresh, juicy tomatoes, creamy mozzarella pearls, salami, all beautifully enhanced by fragrant, fresh basil leaves. Tossed in a light drizzle of balsamic vinegar and olive oil dressing each bite delivers a refreshing taste, making it a favorite garden to table meal.

My favorite gluten-free farfalle pasta is undoubtedly the Jovial brand. It boasts an amazing texture and holds up beautifully when paired with various ingredients. Toss the gluten free pasta with vibrant garden tomatoes and fragrant basil, straight from the garden, along with creamy mozzarella pearls, and salami it creates a beautiful symphony of flavors. The salad is topped off with a homemade balsamic dressing, that perfectly complements the spicy arugula. Not much could be better than this scrumptious garden to table meal.

While most gluten-free pastas are delicious, I prefer them best when enjoyed fresh. I find that refrigeration can make their texture a bit firmer, and taste best when reheated. Dishes meant to be savored at room temperature, like this one, are absolutely best on the first day.

Each bite of this garden to table meal reminds me of summer’s bounty and the beauty a garden harvest has to offer!

We love laying the pasta salad in a shallow dish on a bed of arugula, topped with the tossed pasta salad, finished with chiffon basil and finishing salt.

Enjoy!

Delicious Gluten-Free Caprese Pasta Salad

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Ingredients Method

Ingredients

  

• 12-16 ounces Gluten Free Farfalle Pasta I like the Jovial brand
• 3 tablespoons balsamic vinegar
• 1 clove garlic grated/finely chopped
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper
• ¼ cup extra-virgin olive oil
• 2-3 cups cherry tomatoes halved
• 1 package pearl-size or baby fresh mozzarella balls 8 ounces
• 3-6 ounces salami sliced into strips
• 1 cup coarsely chopped fresh basil plus more for garnish
• baby arugula

Method

 

1. Bring a large pot of water to a boil. Add pasta and cook according to package directions. Rinse, drain, and set aside.
2. Whisk vinegar, garlic, oregano, salt and pepper in a large bowl. Whisk in oil in a slowly to mix.
3. Add cherry tomatoes, mozzarella balls, salami, and basil to the bowl; toss to coat. Add the pasta, toss. We like to add a bed of arugula to a large shallow pasta bowl, and then top it with the tossed pasta salad…but you can toss the arugula in if you prefer. Garnish with basil, and finishing salt if desired. Best served fresh right after tossing together!

   Gluten free pasta is best served fresh at room temperature. Once it is refrigerated, it hardens up and I don't like it was well.

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XO, Carly