This pasta salad is fresh, colorful, and bursting with flavor. It’s naturally gluten-free with the right pasta and comes together in under 30 minutes. The combination of juicy tomatoes, creamy mozzarella, and aromatic basil creates a bright, summery dish that’s as beautiful as it is delicious. Serve it cold or at room temperature—it’s great either way.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Gluten-free pasta (short shapes like fusilli or penne work best)
Cherry tomatoes
Fresh mozzarella balls (bocconcini or ciliegine)
Fresh basil leaves
Olive oil
Balsamic vinegar or balsamic glaze
Salt
Black pepper
Garlic (optional, for extra flavor)
Directions
Cook the gluten-free pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.
Halve the cherry tomatoes and mozzarella balls. Tear or chop the fresh basil.
In a large bowl, combine the cooled pasta, tomatoes, mozzarella, and basil.
Drizzle with olive oil and balsamic vinegar (or balsamic glaze). Add salt and pepper to taste.
Toss gently to combine all ingredients evenly.
Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.
Servings and timing
This recipe serves 4 to 6 people. Preparation takes about 10 minutes, with a total time of approximately 25 minutes, including pasta cooking.
Variations
Add Protein: Grilled chicken, shrimp, or chickpeas can make it a complete meal.
Dairy-Free Version: Use dairy-free mozzarella alternatives.
Extra Veggies: Add avocado, arugula, spinach, or roasted red peppers.
Pesto Dressing: Replace olive oil and vinegar with a spoonful of basil pesto for a richer flavor.
Caprese Skewers: Serve the same ingredients on toothpicks for a fun party appetizer.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold or at room temperature. No reheating is required.
If the pasta absorbs too much dressing after chilling, add a little more olive oil or balsamic before serving to refresh the flavor.
FAQs
What’s the best gluten-free pasta to use?
Short pasta shapes like gluten-free penne, fusilli, or rotini hold the dressing and mix-ins well. Choose one made from rice, corn, quinoa, or a blend for best texture.
Can I make this ahead of time?
Yes, you can prepare it a few hours ahead. Store in the fridge and toss again before serving.
What type of mozzarella works best?
Small mozzarella balls (bocconcini or ciliegine) are ideal. You can also cube a larger mozzarella ball if needed.
How do I prevent the pasta from sticking?
Rinse the cooked pasta with cold water and toss with a bit of olive oil to keep it from sticking together.
Can I use dried basil?
Fresh basil is highly recommended for its vibrant flavor, but in a pinch, use dried basil and add it to the dressing.
Is balsamic glaze the same as balsamic vinegar?
No, balsamic glaze is thicker and sweeter. Both work in this salad depending on your taste preference.
Can I serve this warm?
Yes, though it’s typically served cold or at room temperature, you can serve it warm right after mixing.
Is this salad vegetarian?
Yes, it’s naturally vegetarian as written.
How can I make it more filling?
Add a protein like grilled chicken, tofu, or white beans to turn it into a full meal.
Can I use regular pasta?
If you’re not avoiding gluten, regular pasta works just fine. The recipe is versatile and easily adaptable.
Conclusion
Easy gluten free Caprese pasta salad is a bright, refreshing dish that’s simple to make and bursting with classic Italian flavors. Whether you need a quick lunch, a side for grilled meats, or a dish to share at gatherings, this pasta salad delivers with freshness and flair. With just a handful of ingredients and endless ways to customize, it’s a recipe you’ll reach for again and again.
Easy gluten free Caprese pasta salad is a light, vibrant dish combining gluten-free pasta with juicy cherry tomatoes, creamy mozzarella, and fresh basil. Tossed with olive oil and balsamic, it’s a refreshing and quick side or light meal perfect for warm weather or meal prep.
Ingredients
8 oz gluten-free pasta (fusilli or penne)
1 cherry tomatoes, halved
8 oz fresh mozzarella balls (bocconcini or ciliegine), halved
1/2 cup fresh basil leaves, torn or chopped
2 tablespoons olive oil
1–2 tablespoons balsamic vinegar or balsamic glaze
Salt, to taste
Black pepper, to taste
1 garlic clove, minced (optional)
Instructions
Cook gluten-free pasta according to package instructions. Drain and rinse under cold water to stop cooking.
In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, and fresh basil.
Add olive oil, balsamic vinegar or glaze, salt, pepper, and optional minced garlic.
Toss gently until all ingredients are well coated and combined.
Serve immediately or chill for 30 minutes before serving to enhance flavors.
Notes
Use short gluten-free pasta for best texture.For a heartier meal, add grilled chicken, shrimp, or chickpeas.Dairy-free mozzarella can be substituted to make it vegan.For extra flavor, swap dressing with a spoonful of basil pesto.Store leftovers in the fridge for up to 3 days; refresh with extra olive oil or balsamic as needed.
