This cold gluten-free pasta salad recipe, featuring tomatoes and tiny mozzarella pearls, is perfect for entertaining in the warm summer months. Combining the classic flavors of a Caprese salad with gluten-free pasta, it's a great side dish that adds a fresh, Italian twist to any gathering.
Why We Love This Salad
Whether you're preparing a quick family dinner or catering to a larger group, this make-ahead salad bursts with vibrant flavors that everyone loves. Perfect for any occasion, this delightful dish combines convenience with the classic taste of fresh tomatoes, mozzarella, and basil.
We love this salad for its perfect blend of our favorite summer flavors. Fresh basil, cherry tomatoes, and tiny mozzarella pearls are mixed with homemade Italian dressing along with a few veggies —olives, artichokes, and fresh cucumbers.
With red juicy tomatoes, purple onions, yellow artichokes, and green cucumbers, this salad has a spectrum of colors, making it a colorful table centerpiece.
What are Mozzarella Pearls?
Mozzarella pearls, "perle" in Italian, refers to bite-size tiny balls of fresh mozzarella, the size of pearls.
Small mozzarella balls are also sold as "bocconcini, which translates to "little bites" or "small mouthfuls" in Italian. Bocconcini is larger than pearls, but still bite-size.
These creamy cheese balls are made from cow's milk. They have a mild flavor. You can find them in the specialty section of most grocery stores.
Their convenient small size eliminates the need for cutting, simplifying the preparation process.
The two are interchangeable in this recipe. If either of these is unavailable, get a block of mozzarella and dice it up.
Gluten-Free Fusilli
I'm using fusilli pasta in this pasta salad. Fusilli is a cut of pasta that has a corkscrew shape.
The spiral or corkscrew shape of twisty pasta allows it to hold onto sauces and salad dressings better than untextured pasta like ziti, for example. This helps in distributing the flavors evenly throughout the salad.
When it comes to gluten-free fusilli, Andean Dream and Jovial are my top-notch brands of gluten-free pasta for this salad.
Andean Dream fusilli is made with quinoa and white rice flour, while Jovial is made from brown rice. Both brands offer great taste.
For the best pasta salad, cook the pasta slightly beyond al dente. You want it soft but not mushy to ensure it absorbs all the flavors of the dressing and tastes delicious.
What You Need
For the Salad:
- Gluten-free pasta (or your favorite pasta)
- Mozzarella cheese pearls
- Black olives, sliced or whole
- Marinated artichoke hearts
- Red onion or scallions
- Grape tomatoes or cherry tomatoes
- Cucumber
- Fresh basil leaves
For the Salad Dressing:
- Extra-virgin olive oil
- Red onion, grated on the large holes of a box grater
- Red wine vinegar
- Lemon juice
- Garlic
- Italian seasoning
- Salt and black pepper
- Fresh basil leaves or jarred Italian seasoning
See below for quantities.
How To Make Pasta Salad
- Prepare the pasta according to the package instructions. Once cooked, drain and rinse with cold water. Place in a large bowl. Toss the pasta with a drop of olive oil.
- Combine the salad dressing ingredients in a jar. Stir or shake until combined.
- Add the remaining vegetables and cheese to the bowl.
- Pour the vinaigrette dressing over the salad and toss everything together. Taste and adjust the seasoning as needed.
Serving Suggestions
I made this pasta salad with one 12-ounce box of gluten-free quinoa pasta. You can easily double or triple the recipe to make a big bowl. This recipe makes 4 servings.
On the recipe card, you can press 2x or 3x to double or triple the ingredient quantities.
To serve, arrange the salad in a generous serving bowl with a big spoon and garnish with fresh basil leaves.
Storage
Transfer the pasta salad to an airtight container and refrigerate for up to 3 days.
Before serving any leftovers, give the salad a thorough stir to ensure an even distribution of dressing and flavors. Adjust the seasonings if necessary.
Freezing is not recommended.
What Goes with Pasta Salad?
Grilled chicken or fish can be excellent additions to serve alongside pasta salad.
Try this recipe for Pan-Seared Chicken Breast is so easy to make, you can cook the chicken while making the salad.
For fish, try Roasted Yellowtail Snapper with Old Bay. This is an easy recipe that can be made with any thin white fish fillets.
For a taste of Key West, consider trying our favorite seafood ideas to go with the pasta salad:
Summary
This classic gluten-free pasta salad features fresh mozzarella pearls, fresh veggies and a homemade Italian dressing, making it a quick and refreshing summer salad. An excellent side dish for any gathering, it's perfect for summer BBQs and picnics.
Fresh basil works great in this recipe, but if you don’t have any, try using fresh parsley.
For gluten-free pasta for pasta salad, I love using Andean Dream and Jovial brown rice pasta. Both brands have gluten-free fusilli cuts that work best for salads. The corkscrew shape holds onto the dressing for more flavor in every bite.
Customize the recipe by adding other vegetables, nuts, or seeds for extra crunch.
Frequently Asked Questions
Transfer the salad to an airtight container and refrigerate for up to 3 days. Avoid freezing, as it may affect the texture. Before serving leftovers, give it a good stir and adjust the seasoning if needed.
This recipe is versatile, allowing you to personalize it with additional ingredients of your choice. I like to add bell peppers, roasted red peppers, green onions, and diced (uncooked) zucchini. Ensure that the additions are firm to avoid adding any extra liquid to the salad.
Quinoa pasta has a slightly different taste compared to traditional wheat-based pasta. Andean Dream quinoa pasta is made from quinoa and brown rice and tastes similar to regular pasta.
"📖 Recipe"
Gluten Free Pasta Salad
Ingredients
- 12 oz. gluten-free pasta
- 1 cup mozzarella cheese pearls
- 1 cup grape or cherry tomatoes, cut in half
- ½ cup sliced black olives
- ½ cup chopped marinated artichoke hearts,
- ⅓ cup diced red onion
- ½ cup diced cucumber
- ¼ cup chopped fresh basil leaves, and extra for garnish
For The Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 garlic cloves minced or pressed
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- freshly ground black pepper
Instructions
- Cook the pasta according to the package instructions. Once cooked, drain and rinse with cold water. Place in a large bowl. Toss the pasta with a drop of olive oil to prevent it from sticking.
- Combine the salad dressing ingredients in a jar. Stir or shake until combined.
- Add the remaining vegetables, cheese, and dressing to the bowl.
- Taste and adjust the seasonings as needed.
Cecile
My family loved this!