Caprese Pasta Salad (Edit recipe)

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.

5 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This 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
Calculated per serving.

by Fit Slow Cooker Queen

View original recipe

Serves: 4

Ingredients

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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.