Nickel Allergy Friendly Gluten Free Caprese Pasta Salad

Total time40 min

Prep time15 min

Cook time10 min

Nickel Allergy Friendly Gluten Free Caprese Pasta Salad

About Fig

Fig 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)
Rustichella d’Abruzzo Corn Rigatoni Gluten Free Pasta
See all
Chef's tip
Gluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy.
1 tbsp kosher salt
2 cups cherry tomatoes, halved
8 oz fresh mozzarella, cut into ½-inch cubes
½ cup fresh basil leaves, torn
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

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!