This pasta salad is my all-time favorite side to make in the spring. It also makes for a great light main dish. There’s nothing better than fresh, ripe tomatoes and basil! But it never hurts to add gluten-free pasta and my delicious garlic basil salad dressing to the mix to make an excellent, colorful caprese pasta salad.
View this post on Instagram
How to Make Gluten-Free Caprese Pasta Salad
Ingredients
- 12 ounces gluten-free pasta (I used Barilla Gluten-Free Rotini)
- 16 ounces cherry tomatoes
- 1 handful fresh basil
- 16 ounces asparagus
- 1/2 cup olives (I used Graber Olives.)
- 1/2 cup fresh mozzarella pearls
Garlic Basil Salad Dressing
- 1/3 cup rice wine vinegar
- 2/3 cup olive oil
- 1 handful fresh basil
- 2 cloves fresh garlic
- Salt and pepper, to taste
Editor’s tip: For a picnic salad with no pasta at all, check out this keto-friendly pasta salad made with zoodles.
Directions
Step 1: Cook the pasta
Fill a large pot with water and bring to a boil. Then, add the pasta to the water and cook as directed. You want the finished pasta to be al dente. Strain the pasta and rinse with cold water; set aside.
Step 2: Prep the vegetables
While the pasta is cooking, chop and saute the asparagus over medium heat for 2 minutes. Set the asparagus aside. Cut the cherry tomatoes in half.
Step 3: Make the salad dressing
Place all the ingredients for the salad dressing into a blender. Blend until it’s smooth and green.
Step 4: Assemble the salad
In a large bowl, add the cooked gluten-free pasta. Then, add the remaining vegetables and mozzarella cheese. Toss together with the salad dressing and season with salt and pepper. Voila! Now you can serve up this delicious pasta salad to friends and family.
Tips for Making Gluten-Free Pasta Salad
- The first step is to use a really good gluten-free pasta like Barilla’s Gluten-Free Rotini. The curls and grooves of this pasta are perfect for the salad dressing to cling to!
- Add salt and olive oil to the water when cooking the gluten-free pasta. The salt will add flavor and the oil will help to keep the pasta from sticking to itself.
- Don’t overcook the pasta, or else it will become mushy. You want to cook the pasta until al dente. This will give the pasta a great texture.
- Rinse the pasta immediately and then drain it. This helps to keep the pasta from becoming sticky. Let the pasta cool down before adding the vegetables.
- Keep in mind that gluten-free pasta needs extra flavor. I normally use one clove of garlic in my salad dressing, but with the gluten-free pasta, I use two cloves for extra punch.
Don’t miss our full list of picnic salad ideas for every diet, including vegan and low-carb pasta salads.
Our Best Gluten-Free Italian Recipes
1 / 30
Caprese Salad
My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. —Melissa Pearson, Sandy, Utah
Simple Pasta Sauce
This is a simple pasta sauce that you can use for more than just spaghetti. Puree this recipe for pizza sauce or a great dipping sauce. I also like to make a variation for bruschetta by omitting the olive oil, using fire-roasted diced tomatoes and simply combining the uncooked ingredients. Refrigerate for at least two hours before serving on toasts. —Deborah Markwood, Chester, Virginia
Red Pepper & Parmesan Tilapia
My husband and I are always looking for light fish recipes because of the health benefits. This Parmesan tilapia is a hit with him, and we've tried it for dinner parties, too. It's a staple! —Michelle Martin, Durham, North Carolina
Goat Cheese and Spinach Stuffed Chicken
This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. I love Italian food, but most of the time it is too heavy. This is a healthy twist on an Italian dish! —Nicole Stevens, Mount Pleasant, South Carolina
Green Salad with Tangy Basil Vinaigrette
A tart and tangy dressing turns a basic salad into something special. It works for weeknight dining but is good enough for company and pairs perfectly with just about anything. —Kristin Rimkus, Snohomish, Washington
Gluten-Free Almond Cookies
My friend loved these gluten-free almond cookies so much, she had to ask for the recipe! Quick and easy, they taste as good as the decadent treats I make using puff pastry and almond paste. Everyone loves these! —Sherri Cox, Lucasville, Ohio
Tuscan Portobello Stew
This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. —Jane Siemon, Viroqua, Wisconsin
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Giardiniera
Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It’s perfect to offer alongside pickles or olives on a relish tray. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Lemon Artichoke Romaine Salad
"I created this dish when I was trying to duplicate a very lemony Caesar salad," recalls Kathy Armstrong of Post Falls, Idaho. "I think my version is not only delicious but more healthful, too!"
Caprese Chicken with Bacon
Smoky bacon, fresh basil, ripe tomatoes and gooey mozzarella top this appealing chicken caprese recipe. The aroma as it bakes is irresistible! —Tammy Hayden, Quincy, Michigan
Parmesan Pork Tenderloin
I am of Danish descent and love all things pork, both old recipes and new. Here's a dish I came up with myself. —John Hansen, Marstons Mills, Massachusetts.
Slim Italian Deviled Eggs
When you're in the mood for a cold finger food, try these deviled eggs. They are a cinch to fill and are an easy contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Pressure-Cooker Sicilian Steamed Leeks
I love the challenge of developing recipes for my garden leeks, a delicious but underused vegetable. This Italian-flavored dish is a family favorite. —Roxanne Chan, Albany, California
The Best Marinara Sauce
I developed this recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches—we’re talking 220-pounds-of- tomatoes huge—and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends. —Shannon Norris, Cudahy, Wisconsin
Italian Pot Roast
I make this regularly, as it's a favorite of my husband's. I'm always asked for the recipe. You'll love how this tender pot roast seems to melt-in-your-mouth. —Debbie Daly, Buckingham, Illinois
Antipasto Salad Platter
This salad is made for nights when it's just too hot to cook. I used to work in a pizza and sub shop, where this platter was the most popular. —Webbie Carvajal, Alpine, Texas
Spinach and Shrimp Fra Diavolo
This quick dish is spicy, garlicky, saucy and loaded with delicious shrimp. Plus, with the addition of spinach, you’re also getting a serving of veggies. When you need a perfect low-fat weeknight meal that is easy to pull together, this is it. You can substitute arugula or kale for the spinach if you'd like. —Julie Peterson, Crofton, Maryland
Arrabbiata Sauce with Zucchini Noodles
This popular Italian dish is very spicy and full of flavor. We decided to re-create one of our favorite jarred sauces and serve over zucchini pasta for a lighter, healthier meal that's naturally gluten-free. The results were amazing! —Courtney Stultz, Weir, Kansas
Italian Shredded Pork Stew
Need a warm, soothing meal for a blustery night? Throw together this slow-cooked stew loaded with sweet potatoes and kale. And the shredded pork is oh-so-tender! —Robin Jungers, Campbellsport, Wisconsin
Cacciatore Chicken Breasts
JoAnn McCauley of Dubuque, Iowa shares her version of traditional Chicken Cacciatore with this easy recipe. The tasty sauce and chicken can be served over rice or noodles. If you want to lower the sodium, use garlic powder instead of garlic salt.
Chicken Parmesan With Spaghetti Squash
I grow spaghetti squash and herbs in my garden every year, so this recipe is the perfect way to use them up. —Kristina Krummel, Elkins, Arkansas
Romano Basil Turkey Breast
Guests will be impressed when you slice this golden, grilled turkey breast, dressed up with a flavorful layer of basil and cheese under the skin. —Darlene Markham, Rochester, New York
Parmesan Risotto
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. —Taste of Home Test Kitchen
Tuscan Fish Packets
My husband does a lot of fishing, so I'm always looking for different ways to serve his catches. A professional chef was kind enough to share this recipe with me, and I played around with some different veggie combinations until I found the one my family liked best. —Kathy Morrow, Hubbard, Ohio
Lavender Peach Gelato
This sophisticated herbal gelato can be served as an appetizer, a palate-pleaser between courses or a dessert that tastes like heaven on a spoon. —Christine Wendland, Browns Mills, New Jersey
Italian Cloud Eggs
Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin
Calamari Salad
This is one of the seven fish dishes we serve at Christmas time. It is easy to make and quite delicious! I enjoy it served both warm and cold. Either way, it has become one of our traditional dishes each year. The recipe has been passed down to me through my grandparents, who were excellent cooks. —Paul Rinaldi, Easton, Pennsylvania
Chicken Provolone
Chicken Provolone, though one of my simplest dishes, is one of my husband’s favorites. It is easy to prepare and looks fancy served on a dark plate with a garnish of fresh parsley or basil. Add some buttered noodles for an easy side dish. —Dawn Bryant, Thedford, Nebraska
Tuscan Grapes and Sausages
This recipe is one of my go-tos when entertaining. It's simple, elegant and you can entertain your guests instead of spending the entire time in the kitchen. It is always a crowd pleaser and everyone always asks for the recipe. The whole pieces of garlic in this dish become so sweet, a lovely complement to the sweet grapes and spicy sausage. I serve this over rustic hand-mashed red potatoes. —Melissa Zienter, Las Vegas, NevadaThe post How to Make Gluten-Free Pasta Salad appeared first on Taste of Home.
Rosie Godycki