Caprese Pesto Pasta Salad (Gluten-Free)

This easy caprese pesto pasta salad combines the vibrant flavors of classic caprese salad, the richness of homemade basil pesto, and gluten-free pasta for a highly satisfying meal. Light and refreshing, it’s the perfect summer salad which makes you feel like you’re on a Mediterranean holiday!

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Refreshing and Flavorful Summer Salad

August is traditionally the hottest month during the summer.

I still remember the sweltering hot summer we spent in Rome back in 2022, the sun beating mercilessly on our backs, the temperatures rising so much that it was impossible to be anywhere that didn’t have air conditioning (although in Italy many cafes or restaurants do not use air con).

Frankly the heat was so intense it felt like we were like focaccia loaves baking in a clay oven. It was too hot to do much else, except maybe take a dip in the sea to cool off.

On those extremely hot summer afternoons, the only thing I felt that eating when lunchtime rolled along was a big plate of salad.

Here’s where this delicious pesto caprese pasta salad recipe comes in handy – it’s refreshing and light and still packs a punch of favorite Italian flavors (think sweet basil leaves, fresh mozzarella balls and juicy cherry tomatoes ripe with the taste of summer sweetness).

And while it’s a salad, it satisfies and keeps you full because of the pasta. Which means it doubles as both a side dish or a main course (depending on how much you eat)!

It’s definitely one salad I would definitely eat the entire summer long.

Why You’ll Love this Recipe:

• Simple Ingredients: The few ingredients involved in making this absolutely tasty Mediterranean salad are easily accessible at the local grocery store (nothing fancy required!).
• Super Easy to Make: Preparing this pesto caprese pasta salad is a piece of cake (or I’d say a plate of pasta, pun intended), and it comes together from scratch in under 20 minutes!
• Totally Gluten-Free: The best part is that this recipe is 100% gluten-free because we’re using gluten-free pasta. This means that even those with Celiac disease or those with gluten intolerance or simply on a gluten-free diet can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this caprese pesto pasta salad.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Basil: Traditionally, Italian pesto is made with Genovese basil (sweet basil – which tends to have large, tender and glossy leaves), but you may use whichever basil you have on hand, just bear in mind that different basil varieties have slightly different flavor profiles.
• Olive Oil: Since there are so few ingredients involved in making homemade pesto, I recommend using good-quality extra virgin olive oil so the flavor can really shine through.
• Garlic: Fresh garlic adds plenty of flavor to the homemade pesto. I used 1 garlic clove, but if you enjoy the flavor of garlic, go ahead and use 2 cloves for a stronger flavor.
• Sunflower Seeds: I’ve used roasted sunflower seeds in this pesto, but you can also use pine nuts (what is traditionally used) or walnuts instead.
• Parmesan: If you are lactose-intolerant, go ahead and use dairy-free parmesan instead.
• Gluten-Free Short Pasta: I used gluten-free fusilli pasta (rotini pasta) in this recipe, but you can also use other short pasta shapes such as penne pasta or bow tie pasta is you like. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular short pasta instead.
• Tomatoes: Ripe cherry tomatoes (just off the vine if possible) impart the richest flavor. I sliced the tomatoes into half, but you can also cut them into quarters if you prefer.
• Mozzarella Balls: I recommend using bocconcini or ciliegine (small mozzarella balls made from either a buffalo milk, cow’s milk or a mix of both). Alternatively, if you don’t care about the shape of the mozzarella, you can use sliced mozzarella instead. If you are lactose-intolerant, you can use dairy-free mozzarella instead.
• Balsamic Glaze: Balsamic glaze has a thicker consistency and is sweeter than balsamic vinegar. If you prefer a less sweet and tangier option, substitute the balsamic glaze with balsamic vinegar instead.

How to Make this Pesto Caprese Pasta Salad:

Cook Gluten-Free Pasta: Cook the gluten-free short pasta in generously salted water according to package instructions. Drain and rinse under cold water to stop cooking. Let it cool.

Prepare Basil Pesto: While the pasta is cooking, prepare the pesto. In a high-speed blender or food processor, mix fresh basil leaves, olive oil, garlic, sunflower seeds, parmesan, salt, and pepper to taste. (Optional: add 1 tablespoon of fresh lemon juice.)

Dish by Dish Tips:

• Veggie Alternatives: Feel free to use arugula leaves or spinach leaves in addition to the basil leaves.
• Protein Add-Ins: If you want to add some protein, feel free to add grilled chicken strips, shrimp or salami slices.
• Cheese Alternatives: Feel free to swap the mozzarella balls for burrata for a creamier alternative. Or use cottage cheese or ricotta cheese if you prefer a more crumbly texture.

Other Salad Recipes to Enjoy:

• Easy Potato Salad (Gluten-Free, Dairy-Free)
• Macaroni Salad (Gluten-Free, Dairy-Free)
• 5-Minute Egg Salad (Gluten-Free, Dairy-Free)
• Chicken Fajita Salad (Gluten-Free, Dairy-Free)
• Red, White and Blue Caprese Salad (Gluten-Free)

Gluten-Free Side Recipes to Make:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Caprese Pesto Pasta Salad (Gluten-Free)

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• Author: Felicia Lim
• Total Time: 17 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This easy caprese pesto pasta salad combines the vibrant flavors of classic caprese salad, the richness of homemade basil pesto, and gluten-free pasta for a highly satisfying meal. Light and refreshing, it’s the perfect summer salad which makes you feel like you’re on a Mediterranean holiday!

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Ingredients

Units USM Scale 1x2x3x

For the Homemade Pesto:

• 1 cup fresh basil leaves
• 3 tablespoons extra virgin olive oil
• 1 garlic clove, roughly chopped
• 2 tablespoons roasted sunflower seeds
• 1 cup parmesan, grated
• Salt and freshly ground black pepper, to taste

For the Caprese Salad Ingredients:

• 12 ounces uncooked gluten-free short pasta (penne, fusilli, or bow tie works great)
• 2 cups cherry tomatoes, halved
• 8 ounces fresh mozzarella balls (bocconcini or ciliegine)
• 1 cup basil leaves
• 1 1/2 tablespoons balsamic glaze for drizzling (optional: balsamic vinegar)

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Instructions

1. Cook Gluten-Free Pasta: Cook the gluten-free short pasta in generously salted water according to package instructions. Drain and rinse under cold water to stop cooking. Let it cool.
2. Prepare Basil Pesto: While the pasta is cooking, prepare the pesto. In a high-speed blender or food processor, mix fresh basil leaves, olive oil, garlic, sunflower seeds, parmesan, salt, and pepper to taste. (Optional: add 1 tablespoon of fresh lemon juice.)
3. Mix Pesto with Pasta: Add the basil pesto to the pasta and mix well.
4. Cut Cherry Tomatoes: While the pasta cools, cut the cherry tomatoes into halves.
5. Assemble Salad: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and the remaining 1 cup fresh basil leaves. Pour the balsamic glaze over and toss gently to coat.
6. Chill & Serve: You can either serve immediately, or wrap it in plastic wrap and chill for 30 to 60 minutes for the flavors to meld. Drizzle with extra balsamic glaze before serving if desired.

Notes

Basil: Traditionally, Italian pesto is made with Genovese basil (sweet basil – which tends to have large, tender and glossy leaves), but you may use whichever basil you have on hand, just bear in mind that different basil varieties have slightly different flavor profiles.

Olive Oil: Since there are so few ingredients involved in making homemade pesto, I recommend using good-quality extra virgin olive oil so the flavor can really shine through.

Garlic: Fresh garlic adds plenty of flavor to the homemade pesto. I used 1 garlic clove, but if you enjoy the flavor of garlic, go ahead and use 2 cloves for a stronger flavor.

Sunflower Seeds: I’ve used roasted sunflower seeds in this pesto, but you can also use pine nuts (what is traditionally used) or walnuts instead.

Parmesan: If you are lactose-intolerant, go ahead and use dairy-free parmesan instead.

Gluten-Free Short Pasta: I used gluten-free fusilli pasta (rotini pasta) in this recipe, but you can also use other types of short pasta such as penne pasta or bow tie pasta is you like.

Tomatoes: Ripe cherry tomatoes (just off the vine if possible) impart the richest flavor. I sliced the tomatoes into half, but you can also cut them into quarters if you prefer.

Mozzarella Balls: I recommend using bocconcini or ciliegine (small mozzarella balls made from either a buffalo milk, cow’s milk or a mix of both). Alternatively, if you don’t care about the shape of the mozzarella, you can use sliced mozzarella instead. If you are lactose-intolerant, you can use dairy-free mozzarella instead.

Balsamic Glaze: Balsamic glaze has a thicker consistency and is sweeter than balsamic vinegar. If you prefer a less sweet and tangier option, substitute the balsamic glaze with balsamic vinegar instead.

• Prep Time: 5 mins
• Cook Time: 12 mins
• Category: Salads
• Method: Stovetop
• Cuisine: Italian