Previous Post Next Post


Brought to you by

Gluten-Free (Or Not!) Caprese Pasta Salad

By OneHungryMama |

caprese pasta saladHi. I’m Stacie and I’m gluten-free curious.

That’s right, I have no (known) reason to go gluten-free, but am tempted by the idea. Not only have friends of mine (who also have no known intolerance) admitted to feeling better after reducing or eliminating gluten, but cooks/authors like Silvana Nardone and Shauna of Gluten Free Girl and the Chef are making it easy—and gratifying—to skip the gluten. So why not try?

Well, pasta for one reason! I love pasta and, though I’m unsure I could give it up without serious reason, I’ve tried a couple of gluten-free versions. Guess what? Some are absolutely satisfying for home cooking! I most frequently buy an organic gluten-free potato pasta, but I’ve had both rice and corn pastas that work well, too. It really depends on your taste and what you’re cooking.

And this, by the way, doesn’t even account for homemade gluten-free pasta, which can be fabulous!

With many recipes for gluten free doughnuts (my other favorite food) and plenty of gluten-free pasta options, I say there’s no reason not to try. At best, I feel better. At worst, it makes no difference and I go back to my gluten-full ways.

If you’re with me, but need to test the gluten-free pasta waters, start with something simple like this Caprese Pasta Salad, inspired by my Lunchbox Caprese Salad. It’s dressed enough that you’ll enjoy this even if using a pasta you end up not liking. But it’s not so dressed that you won’t be able to tell.

Have you dabbled with gluten-free cooking/eating? What’s the hardest to imagine going without? Have you found satisfying substitutions to share with this gluten-free curious girl?

Gluten-Free (Or Not!) Caprese Pasta Salad
serves 4

1 lb favorite pasta (gluten-free or gluten-full)
2 pints cherry tomatoes, roasted with a drizzle of olive oil until bursting
1/4 c chopped red onion
1/2 c chopped basil
1 large ball fresh, salted mozzarella, diced
3 Tbsp balsamic vinegar
7 Tbsp olive oil
1 avocado, chopped
salt and pepper

1. Put a large pot of salted water on medium-high heat (about 6 qts water to 2 tbs salt). Bring to a boil. Add pasta and cook until al dente. Drain and put in a large serving bowl.

2. Add roasted tomatoes, onion, basil and cheese to the pasta. Gently toss with oil and vinegar, salt and pepper.

3. Add avocado last. Gently fold the pasta salad a couple of more times to incorporate. Taste and season with additional salt and pepper, if needed.

More on Babble

About OneHungryMama



Stacie Billis is a Brooklyn mama of two and co-founder of ChowBaby foods and ChowMama. As a parenting-and-food writer, Stacie is combining her background in developmental psychology with her passion for food to help make the world a more delicious place for families. She was a resident food blogger on Babble, and continues to write on her personal blog, One Hungry Mama.

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on and other Babble media platforms. Learn More.

3 thoughts on “Gluten-Free (Or Not!) Caprese Pasta Salad

  1. [...] get the recipe for Pasta Caprese Salad (inspired by this week’s Lunchbox Caprese Salad). It’s a great recipe for testing [...]

  2. JulieVR says:

    Love this idea – we often use brown rice pasta around here, even though we can eat gluten. I like the mouthfeel better than whole wheat pasta.

  3. [...] already mentioned here that I’m gluten-free curious, and Silvana Nardone, mother of 2, cook book author and the founding Editor-in-Chief of [...]

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post