Gluten Free Caprese Pasta Salad

 

I woke up craving something new today.  I've been on a garlic and basil kick. This cold pasta salad has a fresh bright taste and it's so freaking easy you'll jump for joy! This will be perfect when the gardens start producing tomatoes and basil. I tried my recipe out with quinoa gluten free pasta and it was awesome, but use whatever pasta shape you think will catch all that yummy dressing. Try it out and see what you think.

•   16oz bag GF Penne pasta cooked al dente (I use Ancient Harvest Quinoa)

    (make sure you salt your pasta water liberally)

• 1 cup grape or cherry tomatoes halved
• 1 8oz container of boccancini
• 6-8 large basil leaves chiffonade
• 1 large handful of fresh spinach leaves

Dressing:

• 1/2 cup Lite Olive Oil
• 1/4 cup red wine vinegar
• 1/2 tsp sugar/splenda/agave
• 1 Tbsp Gourmet Basil from tube
• 1 Tbsp (heaping) Minced Garlic
• 1 medium shallot minced
• Salt and Pepper to taste

Prepare pasta according to directions and rinse in cold water. I use a salad spinner to get excess water off of my pasta and then I also store the pasta in the fridge if the pasta doesn't seem chilled enough. While the pasta is cooking I make my dressing and then let it sit and marry the flavors. Whisk it pretty well so the oil and vinegar are incorporated well. It seems like a lot of garlic and onion, but trust me, it's dang good. 
I got the really tiny boccancini so I didn't have to cut it, but if you get larger or ever the mozz in a large ball just cut them down to small chunks. It really does make a difference if the cheese is in water, it takes better, but use what you like. I chiffonade the basil by laying all the leaves on top of themselves, roll like a cigar and the slice strips. Toss tomatoes, cheese, spinach and basil with pasta and then dress with the vinaigrette. 
^At the last minute I chose to toss in some spinach just to make the recipe stretch, but you can omit it all together if you want.