Caprese Pasta Salad
This caprese pasta dish uses gluten-free quinoa linguine, fresh basil, tomatoes, and mozzarella. The dressing is a light homemade balsamic vinaigrette.
I decided to keep this meal gluten-free by using quinoa linguine by Ancient Harvest. You can use any type of noodles you want. It doesn’t have to be quinoa, it doesn’t have to be linguine. For example a substitute to use could be whole wheat rotini but of course it will no longer be gluten-free.
Ingredients
- 16 oz16 oz16 oz Linguine
- 1 pint1 pint1 pint Yellow Cherry Tomatoes, sliced
- 8 oz8 oz8 oz Mozzarella Balls (Bocconcini)
- .25 cup.25 cup.25 cup fresh Basil, chopped
- .125 cup.125 cup.125 cup Extra Virgin Olive Oil
- .25 cup.25 cup.25 cup Balsamic Vinegar
- 1 tsp1 tsp1 tsp Italian Seasoning
- .25 tsp.25 tsp.25 tsp Lemon Juice
Get Ingredients with
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cook pasta according to instructions on box. Drain pasta and allow to cool. Once cooled, add pasta to a large bowl.
- In a small bowl whisk together olive oil, balsamic vinegar, Italian seasoning and lemon juice.
- Pour sauce over pasta and toss to coat evenly.
- Top with cherry tomatoes, mozzarella and basil.
Notes
I suggest you pour the dressing a little at a time until all the pasta is covered to your liking the first time you make this. I prefer my pasta on the lightly dressed-side so if you find this too light for you, don’t hesitate to add some more.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Nut Free Pescetarian Salads Shellfish Free Sugar Alcohol Free Sugar Free VegetarianThis is our estimate based on online research. | |
Calories: | 639 |
Fat: | 21 g |
Carbohydrates: | 93 g |
Protein: | 24 g |
Cholesterol: | 20 g |
Sodium: | 49 mg |
Fiber: | 5 g |
Sugars: | 6 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.