Jul 30, 2021 2 min read

What could be better than a caprese salad with fresh mozzarella, extra-virgin olive oil, and sliced garden tomatoes? 

Low-carb caprese pasta salad!

This recipe uses flavors and ingredients of the classic Caprese and puts a spin on them. Cooking the tomatoes with olive oil turns them into a pasta sauce and lets their flavor burst out. Then you toss the tomatoes with pasta, mozzarella, and fresh basil. Adding balsamic vinegar finishes off this delicious and appetizing dish.

The crazy thing is its nutrition. It's packed with fiber, getting 18 grams from Great Low-Carb Pasta - Rotini and more from the tomatoes. The olive oil offers heart-healthy monounsaturated fats. The pasta has 12 grams of protein, plus the cheese adds more.

Even though it is so tasty, this Caprese Pasta recipe is low in carbs thanks to Great Low Carb Pasta - Rotini. Each serving has only 7 grams of net carbs

 You prepare the pasta just like regular rotini by boiling it for 10 minutes.

This recipe can be a meal in itself, or you can serve it with some whole-grain bread. For a lower carb accompaniment that uses up leftovers, you can add cooked chicken breast near the end of cooking the tomatoes. Fresh berries can be a healthy dessert.

The dish is great warm or cold, and it keeps in the fridge for 3 days. Served cold, it makes a refreshing summer  dinner or main course on a picnic. 

Enjoy this twist on a classic Italian dish!

Recipe for Low-Carb Caprese Pasta Salad

Serves: 4

Prep time: 5 minutes

Cook and chill time: 40 minutes


  • 4 cups (2 packages) of grape or cherry tomatoes
  • ¼ cup of extra-virgin olive oil
  • ¾ teaspoon of sea salt
  • 2 tablespoons of olive oil or 2 tablespoons of butter for a creamier sauce
  • 1 package of Great Low-Carb Pasta - Rotini
  • ¼ cup cut fresh basil
  • 8 ounces of mozzarella balls or fresh mozzarella torn into small chunks
  • 3 tablespoons of balsamic vinegar 


  1. Prepare the tomato sauce  by adding the tomatoes, olive oil, butter if using, and sea salt to a skillet. Cover the skillet and heat it. Simmer for 8 to 10 minutes, or until the tomato flesh is bursting from the skins. It should look like a reddish-pinkish sauce. 
  2. Cook the Great Low Carb Pasta - Rotini according to the package directions. Bring water to a boil, add the pasta, and boil until just before al dente. Drain and set aside.
  3. Add the pasta to the sauce and stir together. Let stand for a couple of minutes to let it cool slightly. 
  4. Stir in the basil, mozzarella cheese, and balsamic vinegar. 
  5. Let the dish sit for 20 minutes or more to let the flavors develop. You can leave it in the fridge overnight as a great make ahead dish for the next day, cold or warm.
  6. Plate the pasta and serve it. Add any garnishes or accompaniments that you like, such as more fresh basil, a sprinkle of pine nuts, or another handful of tomatoes. Enjoy!
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