Gluten Free Caprese Salad Recipe

by Carol Kicinski on September 3, 2011

Gluten Free Recipes - Caprese Pasta Salad Once upon a time a caprese salad, bursting with fresh tomatoes, basil and mozzarella met up with a gluten free pasta salad. They fell instantly in love.

The resulting love child of this auspicious union was the gluten free caprese pasta salad.

A love story if ever I heard one.

 

Gluten Free Recipes - Caprese Pasta Salad

Gluten Free Caprese Salad Recipe

Ingredients

1 – 16 ounce package gluten free rice pasta (shells, elbows or spirals)
1 ½ cup loosely packed fresh basil leaves, use divided
1 clove garlic, minced
Zest and juice of 1 lemon
½ teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
1/3 cup olive oil (maybe a tad more)
1 pint cherry or grape tomatoes, halved
6 ounces bocconcini (small mozzarella balls), quartered

Directions

Cook the pasta in heavily salted water 1 or 2 minutes less than the package instructions until just al dente. Drain well and put the pasta into a large serving bowl.

While the pasta is cooking combine 1 cup of the basil with the garlic, finely grated lemon zest, lemon juice, salt and pepper in a blender and blend until the basil is finely minced and the mixture is combined. Take the plastic top insert from the top of the blender out and slowly stream in the olive oil with the machine running. You want a thick dressing but not as thick as mayonnaise. If the mixture is too thick, add more olive oil.

Once the pasta is cooked and drained pour the dressing over the warm pasta. Toss well and let cool.

Roll the remaining basil leaves up like a cigar and cut into thin slices with a sharp knife. When the pasta has cooled, add the basil, tomatoes and bocconcini. Cover and refrigerate for at least half an hour or up to two days. Taste and adjust seasoning with more salt and pepper if needed.

Servings

This gluten free recipe  serves 6 – 8 people.

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owners. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation.

Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Salads & Dressings

{ 10 comments… read them below or add one }

Ricki September 3, 2011 at 4:30 pm

Looks great, Carol! I’m going to make it with some homemade almond feta–yum! :D

Reply

Donna September 4, 2011 at 1:27 pm

Yum! I am making this this weekend!

Reply

Carol Kicinski September 6, 2011 at 10:25 pm

Thanks Ricki and Donna!

Reply

InTolerantChef September 4, 2011 at 6:30 am

Yes, some recipes are just meant to be :)

Reply

Carol Kicinski September 6, 2011 at 10:24 pm

How right you are!

Reply

Kim C. September 4, 2011 at 10:17 am

Looks amazing! It is love at first sight for me!

Reply

Carol Kicinski September 6, 2011 at 10:24 pm

Thanks, glad you agree :)

Reply

Sherron September 4, 2011 at 2:31 pm

What brand pasta do you use? The ones I have enjoyed do not hold the right texture when they are cold- they are best when hot/warm. Does the brand you use make the noodles super firm when cold, or are they soft like wheat based noodles?

Reply

Carol Kicinski September 4, 2011 at 3:44 pm

I personally only like Tinkyada brand, either the brown or white rice variety and I under it cook it for just a minute or two and then let it sit warm in the dressing. I actually don’t cook it as al dente when serving cold as I would when serving hot. So after the pasta absorbs the dressing it is more the consistency as if fully cooked.

Reply

Angie Halten September 6, 2011 at 10:55 pm

Drizzle some balsamic vinegar on it and I’m in heaven! Delicious!!!

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: