Gluten-Free Pasta Salad

Total Time Prep/total time: 25 min.
Yield 12 servings
Test Kitchen Approved
How do you make a gluten-free pasta salad that doesn't go tough and crumbly the next day? By following our Caprese-inspired gluten-free pasta salad recipe. This one includes olives and asparagus in addition to the classic tomato, basil and fresh mozzarella, but you can customize it with anything else you like.

Ingredients

  • 12 ounces uncooked gluten-free spiral pasta
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 pound cherry tomatoes, halved
  • 1/2 cup chopped fresh basil
  • 2-1/4 ounces sliced ripe olives, drained
  • 1/2 cup fresh mozzarella cheese pearls
  • DRESSING:
  • 2/3 cup olive oil
  • 1/3 cup rice vinegar
  • 1/4 cup minced fresh basil
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons balsamic glaze, optional

Directions

  1. Cook pasta according to package directions for al dente, adding the asparagus during the last 3 minutes of cooking. Drain and rinse in cold water.
  2. Transfer to a large bowl. Add tomatoes, olives and mozzarella. In a blender, combine dressing ingredients. Process until blended. Pour over pasta mixture; toss to coat. If desired, drizzle with balsamic glaze.

Nutrition Facts

3/4 cup: 249 calories, 15g fat (2g saturated fat), 4mg cholesterol, 353mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch, 1 vegetable.

A twist on the classic tomato and basil caprese salad, my gluten-free pasta salad is a refreshing and easy version to make. The added asparagus brings a springy touch! —Rosie Godycki, Valencia, California
Recipe Creator

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