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Delicious Pasta Salad with Basil and Sundried Tomatoes

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A vibrant gluten-free pasta salad featuring fresh basil, sun-dried tomatoes, and creamy mozzarella, perfect for summer gatherings.

Ingredients

Scale
  • 18 oz Barilla Penne (gluten-free pasta)
  • 9 oz mozzarella (cut into 1/2-inch cubes)
  • 1/3 cup fresh basil (torn)
  • 8 oz sun-dried tomatoes (chopped into 1/4-inch strips)
  • 1/4 tsp red pepper flakes
  • 2.5 tsp balsamic vinegar
  • 2.5 tsp olive oil (Bertolli Extra Virgin preferred)
  • 2.5 tsp garlic (freshly minced)
  • 3/4 tsp salt
  • 1.5 tsp dried basil
  • 1/2 tsp black pepper
  • 3/4 cup balsamic vinegar (for reduction)
  • 1/4 cup parmesan cheese (for serving)

Instructions

  1. Mince the garlic and set it aside.
  2. Chop the sun-dried tomatoes into 1/4-inch strips and cut the mozzarella into 1/2-inch cubes.
  3. Tear the fresh basil into bite-sized pieces.
  4. Pour the 3/4 cup balsamic vinegar into a small saucepan and place over low heat to reduce for 15-20 minutes until thickened.
  5. Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions.
  6. Drain pasta, do not rinse.
  7. Whisk together the balsamic vinegar, olive oil, minced garlic, salt, dried basil, red pepper flakes, and black pepper in a small bowl.
  8. Transfer hot cooked pasta to a large bowl, then add mozzarella, fresh basil, and sun-dried tomatoes.
  9. Pour the vinaigrette over the warm pasta and toss to coat.
  10. Cover and refrigerate for at least 30 minutes.
  11. Check the balsamic reduction for thickness, then drizzle over the salad and sprinkle with parmesan cheese.
  12. Toss gently to incorporate and serve. Enjoy your pasta salad cold or at room temperature.

Notes

Use certified gluten-free ingredients and check for hidden gluten. Let the salad marinate for deeper flavors.

Nutrition

Find it online: https://www.glutenfreez.com/pasta-salad-basil-sundried-tomatoes/