Caprese Pesto Pasta Salad

Gluten-Free Pesto Caprese Pasta Salad | Lexi's Clean Kitchen

This gluten-free Caprese Pesto Pasta Salad is the perfect side-dish for summer entertaining! It requires very little cooking and is so simple to throw together! PLUS it is so flavorful! Add your favorite Summer greens into the pesto, toss with gluten-free pasta, tomatoes, and delicious Italian spices and BOOM: Summer side perfection.

This makes a nice big batch, perfect for a summer weekend party! Hello, Memorial Day Cookout!

Gluten-Free Pesto Caprese Pasta Salad | Lexi's Clean Kitchen

Caprese salads are some of my all-time favorite Summer dishes. There is something so perfect about the simple combination of mozzarella cheese, basil, and tomatoes. Toss in some pesto and gluten-free pasta and you are left with the perfect filling, creamy, flavorful, and delicious make-ahead side-dish for any occasion! This dish is completely customizable! Substitute sunflower seeds for the walnuts in the pesto to make this dish nut-free!

Gluten-Free Pesto Caprese Pasta Salad | Lexi's Clean Kitchen

Gluten-Free Pesto Caprese Pasta Salad | Lexi's Clean Kitchen

Gluten-Free Pesto Caprese Pasta Salad | Lexi's Clean Kitchen

Caprese Pesto Pasta Salad

Preparation 15 minutes 2017-06-27T00:15:00+00:00 Cook Time 10 minutes 2017-06-27T00:10:00+00:00 Serves 6     adjust servings

Ingredients

Summer Greens Pesto

  • 1 cup arugula/spinach
  • 1/2 cup basil
  • 1/3 cup chopped walnuts
  • 1 clove garlic
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste
  • 1/2 lemon, juiced
  • 1/8 teaspoon red pepper flakes, more to taste
  • 1/4 cup extra-virgin olive oil, more as necessary when blending
  • Optional: 1 tablespoon fresh parmesan

Other Ingredients

  • 1 box gluten-free pasta, cooked
  • 8 ounces small mozzarella balls (ciliegine or bocconcini), halved
  • 2 pints cherry tomatoes, halved
  • 1 cup roasted red peppers, chopped
  • 1/3 cup marinated artichokes, chopped
  • 3/4 cup fresh basil, chopped or chiffonade
  • 1 teaspoon Italian seasoning
  • 1 teaspoon sea salt, more to taste
  • 1/4 teaspoon red pepper flakes, more to taste
  • 1/4 teaspoon freshly ground black pepper, more to taste
  • Optional: salami or pepperoni

Instructions

1. Place all pesto ingredients except for extra-virgin olive oil in a food processor or high speed blender. Pulse a few times until coarsely chopped. While machine is going, slowly pour in extra-virgin olive oil until you have reached a thick and creamy sauce. Taste and adjust seasoning as needed. Set aside until ready to use.
2. Place cooked pasta, mozzarella balls, cherry tomatoes, roasted red peppers, marinated artichokes, basil, Italian seasoning, sea salt, red pepper flakes, ground pepper, and any other ingredients you are adding in into a large mixing bowl. Add in the pesto and mix until well combined. Taste and adjust seasoning as needed. Store in the refrigerator until ready to serve!

Grab other BBQ must-makes from my girlfriends!

4 Healthy BBQ Side Dishes (Gluten-Free) - Lexi's Clean Kitchen

Taylor made you Honey Lime Grilled Shrimp & Corn Salad

This healthy grilled Mexican corn salad is tossed with juicy, smoky shrimp and has a sweet and tangy honey lime vinaigrette! Perfect for summer cook outs!

Brittany made you  Zucchini Noodle Spaghetti Salad

A healthy take on traditional spaghetti salad, this spiralized zucchini noodle spaghetti salad is loaded with veggies and tossed in a homemade Italian dressing. Perfect for summer cookouts, BBQs and picnics!

Lindsay made you Dill Pesto Potato Wedge Salad

This Dill Pesto Potato Wedge Salad makes a great healthy side dish for your next barbecue or gathering! Two types of salads combined and tossed a zippy dill pesto sauce. It’s gluten free, vegan friendly.

Crudité Platter with Tzatziki Sauce

Cruite Platter with Dairy-Free Tzatziki Sauce - Lexi's Clean Kitchen

This Crudité Platter with Dairy-Free Tzatziki Sauce makes for such a light and refreshing snack, appetizer, or side-dish! The perfect bright and colorful dish to make with any seasonal veggies you have on hand! Dairy-free, egg-free, grain-free, gluten-free, and Whole30 compliant! This will be the most gorgeous appetizer on the table, for sure!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Is there anything better than a dish filled with colorful fresh produce? We blanched the carrots, broccoli, and snow peas in this platter to create that pop of color! Blanching stops the enzyme actions that can cause loss of flavor and color in vegetables, making it a great technique to use before freezing vegetables or serving them raw!

This would be the perfect spread for any dinner party, brunch, or holiday celebration!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

I mean, how gorgeous is this? Dip and devour!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Crudité Platter with Tzatziki Sauce

Preparation 0:10 2017-06-27T00:10:00+00:00 Cook Time 0:05 2017-06-27T00:05:00+00:00 Serves 6     adjust servings

Ingredients

Vegetables for Crudité

  • 6 cups water
  • 1 tablespoon sea salt
  • 3 multi-colored carrots, peeled and blanched
  • 1 head broccoli, blanched and sliced into bite-sized pieces
  • 1 bunch of radishes, blanched
  • 1 cup snow peas, blanced
  • 1 watermelon radish, blanched and sliced thin
  • 1 bunch celery
  • 1 case cherry tomatoes
  • 4 small sweet pepper

Dairy-free Tzatziki

Instructions

  1. Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-high heat.
  2. Fill a large bowl with ice water and set aside.
  3. Prep you vegetables and place them in the boiling water. Set your timer for three minutes. Using a slotted spoon, remove the broccoli, red radish, snap peas and watermelon radish and place vegetables into the ice water. Set your timer for two more minutes. After two minutes, remove the carrots with the slotted spoon and place into the ice water. Remove the vegetables from the ice water and pat dry. Serve on platter of choice!
  4. Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
  5. Place coconut milk, lemon juice, dill, sea salt and black pepper into a high-speed blender. Blend until smooth. Pour into a small mixing bowl.
  6. Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.