Gluten Free Caprese Pasta Salad
Prep time
Cook time
Total time
Author: Laura Blaine
Serves: Serves 8
Ingredients
- ¾ pound Gluten Free Fusilli Pasta
- 1 Pint Cherry Tomatoes
- 8 ounces Small Mozzarella Balls
- 1 cup Fresh Basil
- ½ cup Fresh Parsley
- ⅓ cup Parmesan Cheese, grated
- 2 Gloves Garlic
- 4-5 tbsp Olive Oil
- splash of lemon juice
- Pepper and salt to taste
Instructions
- Fill large pot with water and 1 tablespoon olive oil then place on stove top over medium high heat. Cook pasta according to directions then rinse under cold water and allow water to drain.
- Meanwhile, in a blender, combine fresh basil leaves, fresh parsley, Parmesan cheese, Garlic, 4 tablespoons olive oil, splash of lemon juice and blend until coarsely chopped.
- Add salt and pepper to taste.
- Mix pasta, mozzarella cheese balls, tomatoes and basil mixture together until combined well.
Notes
If you want to make this salad even easier, buy store bought pesto and skip the pesto preparing step, although it is tastier made from fresh ingredients.
Store left overs in an airtight container in a refrigerator and use within 24 hours.
Store left overs in an airtight container in a refrigerator and use within 24 hours.
Recipe by at https://laurasglutenfreekitchen.com/2017/01/gluten-free-caprese-pasta-salad/
