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Gluten-Free Strawberry Spinach Caprese Pasta Salad

Yields1 ServingPrep Time15 minsCook Time8 minsTotal Time23 mins

Lunch it up in style with this scrumptious Strawberry Spinach Caprese Pasta Salad featuring gluten-free Chickapea Pasta.

 6 oz Chickapea brand pasta shells
 ½ cup mozzarella, balls or cubed
 1 cup roughly chopped fresh baby spinach, or more
 ¾ cup chopped strawberries
 fresh chopped basil, to taste
 dressing to taste
 ¼ cup extra virgin olive oil
 2 tbsp fresh squeezed lime juice
 1.50 tbsp red or white wine vinegar
 1.50 tbsp Italian seasoning blend
 ¼ tsp garlic powder
 ½ tsp sea salt
 ¼ tsp black pepper

Boil pasta per package instructions. For Chickapea Pasta, you'll boil it in salted water for 8-9 minutes until al-dente, then rinse with cold water.


While the pasta cooks, combine salad dressing ingredients in a mason jar. Secure the lid and shake well.


Chop anywhere from 1-3 cups of baby spinach (add a little... or a lot!) and drizzle a little bit of the dressing over the leaves. Toss to lightly coat. I often like to take a few seconds to toss my hands in and gently massage the dressing into the spinach leaves. It helps remove some of the "squeakiness" of the veggie and makes it turn this luscious glossy green - love it so!


Add pasta, strawberries, mozzarella pearls, and basil and add remaining dressing and mix well.

Nutrition Facts

Serving Size 4