Gluten Free Caprese Pasta Salad
This pasta salad is everything a summer spread needs — bright cherry tomatoes, creamy cubes of fresh mozzarella, and handfuls of torn basil all tossed together with a tangy balsamic vinaigrette that clings to every piece of pasta. The dressing comes together in one small bowl with olive oil, balsamic vinegar, Dijon mustard, and garlic powder, and it's genuinely better than anything you'd find bottled at the store. One of the trickiest parts of making a pasta salad like this without gluten is getting the noodles to actually hold their shape and texture — the key here is cooking the rotini or penne until there's no chalky center, then rinsing under cold water to stop the cooking and keep things firm. Once the dressing coats the cooled pasta, a quick 15-minute rest lets all those flavors settle into each other beautifully. A finishing drizzle of balsamic glaze and a pinch of flaky sea salt take it from weeknight easy to dinner-party worthy. This makes six servings, so it's perfect for a cookout, a potluck, or just having something gorgeous in the fridge all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 12 oz gluten free pasta (rotini or penne)
- 1 tbsp kosher salt
- 2 cups cherry tomatoes, halved
- 8 oz fresh mozzarella, cut into ½-inch cubes
- ½ cup fresh basil leaves, torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- flaky sea salt, to taste (optional)
- balsamic glaze, for drizzling (optional)
Instructions
- 1
Bring a large pot of water to a boil and add 1 tbsp kosher salt. Cook the gluten free pasta according to package directions until tender with no chalky center, about 8–10 minutes. Drain in a colander and rinse under cold running water until the pasta is completely cool, then shake off excess water.
- 2
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic powder, 1/2 tsp kosher salt, and black pepper until the dressing is smooth and emulsified.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!