Tangy balsamic vinaigrette, ripe tomatoes, fresh mozzarella and basil come together perfectly in this flavorful gluten-free caprese pasta salad recipe. This dish is quick and easy to make, perfect for cookouts and potlucks!
1cupbalsamic vinaigretteSuch as Brianna's Creamy Balsamic Dressing, plus more as needed
¼cupbalsamic reduction
Instructions
In a large pot of boiling water, cook the pasta adding 2 additional minutes to the cook time stated on the package.
While the pasta cooks, slice the tomatoes in half. Then roll up the basil leaves and slice them into thin strips.
Once the pasta has cooked, rinse and drain well. Add the drained pasta to a large serving bowl along with the mozzarella, tomatoes, basil, and balsamic vinaigrette.
Gently toss to combine the ingredients.
Drizzle the balsamic reduction over the top of the salad just before serving.
Notes
This pasta salad is best served at room-temperature shortly after it is prepared. The salad can be left at room temperature for up to 2 hours (or 1 hour if above 90°F).If you need to refrigerate, allow the pasta to come back to room temperature a bit before serving. Add in more vinaigrette if needed as the pasta will absorb more the longer it sits.