Go Back
Caprese Pasta Salad

Delicious Gluten-Free Caprese Pasta Salad

Print Recipe Pin Recipe
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.