-
Caprese Pasta Salad- servings: 6
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 12 % Daily Value *
- Total Fat: 0 g 0.11%
- Saturated Fat: 0 g 0%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 3 mg 0.12%
- Calcium: 4 mg 0.36%
- Potassium: 0 mg 0%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.14%
- Zinc: 0 mg 0%
- Total Carbohydrate: 3 g %
- Dietary Fiber: 0 g 0.14%
- Sugar: 2 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 1.25%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Summary
DescriptionCaprese Pasta Salad is light and fresh - the perfect gluten-free spring and summer potluck or picnic salad!
Ingredients
8oz medium-cut gluten-free pasta like penne or rotini
1 pint cherry tomatoes, sliced in half
8oz mozzarella pearls
1 cup packed baby arugula
1/2 cup lightly packed basil, chopped
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 Tablespoon honey
1 clove garlic, microplaned or minced
salt and pepper
Instructions
Combine ingredients for Balsamic Vinaigrette in a jar or container with a tight fitting lid then shake to combine and set aside. Add pasta to a large pot of salted, boiling water then cook until al dente. Drain then rinse under cold water until completely cool. Add pasta to a large bowl with cherry tomatoes, mozzarella pearls, arugula, and basil, season with salt and pepper, then drizzle on desired amount of vinaigrette and toss to coat. If eating several hours after assembling, toss with more vinaigrette just prior to serving.
