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Fresh Gluten-Free Caprese Pasta Salad

Fresh Gluten-Free Caprese Pasta Salad - featured image
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A vibrant and refreshing gluten-free pasta salad featuring chickpea pasta, fresh mozzarella, cherry tomatoes, and basil, tossed in a light balsamic dressing. Perfect for quick meals and summer gatherings.

Ingredients

Scale
  • 8 oz (225 g) chickpea pasta
  • 2 cups (300 g) cherry tomatoes, halved
  • 8 oz (225 g) fresh mozzarella balls (bocconcini or ciliegine)
  • 1 cup loosely packed fresh basil leaves, torn or chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic glaze
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup (30 g) toasted pine nuts

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of chickpea pasta and cook according to package instructions, usually 7-9 minutes, until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse briefly under cold water to stop cooking and cool the pasta down. Drain well.
  2. While the pasta cooks, halve 2 cups (300 grams) of cherry tomatoes and tear about 1 cup of basil leaves into bite-sized pieces. Drain 8 ounces (225 grams) of fresh mozzarella balls and pat dry if needed. If using pine nuts, toast 1/4 cup (30 grams) in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside.
  3. In a small bowl or jar, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of balsamic glaze, and 1 minced garlic clove. Season with salt and freshly ground black pepper to taste. Taste and adjust balance of sweetness and tang as desired.
  4. In a large mixing bowl, combine the cooled chickpea pasta, cherry tomatoes, mozzarella, and basil. Pour the dressing over everything and gently toss to coat. The pasta should glisten but not be swimming in oil. Add the toasted pine nuts on top for crunch.
  5. Let the salad sit at room temperature for 10-15 minutes before serving to let flavors meld. Taste again and adjust seasoning if needed. Optionally, drizzle a little extra balsamic glaze on top for a pretty finish.

Notes

Do not overcook chickpea pasta to avoid mushiness. Rinse pasta under cold water after cooking to stop cooking and remove excess starch. Toss gently to keep mozzarella balls intact. Let salad rest 10-15 minutes before serving to meld flavors. Add pine nuts just before serving to keep them crunchy. Dressing can be prepared ahead and salad chilled up to 4 hours. Basil is best fresh to maintain color and aroma.

Nutrition

Keywords: gluten-free, caprese, pasta salad, chickpea pasta, fresh mozzarella, basil, balsamic glaze, summer salad, vegetarian

Find it online: https://islatable.com/fresh-gluten-free-caprese-pasta-salad-recipe-5-easy-steps-to-perfect-chickpea-pasta-salad/