Caprese Pasta Genoa Cups #TresOmega #OrganicsforLife #Glutenfree

Caprese Pasta Genoa Cups #TresOmega #OrganicsforLife #Glutenfree

The freshness of a Caprese platter…tomato and mozzarella slices with fresh basil leaves but in a bite size salami cup. The balsamic wine reduction compliments the richness of the cup.

Oh, but what is that in the cup with the caprese??? Pasta, Gluten Free TreOmega Nutrition Quinoa Elbow Pasta, an addition that is a perfect compliment to all of the ingredients.

This recipe is my second entry into the Organics For Life Bloggers Recipe Challenge that is being hosted by TresOmega Nutrition

The company mailed each blogger four products to work with. All of the pastas are made with quinoa and rice. They are GMO free, no preservatives, certified organic, wheat and corn free which makes them perfectly gluten free. Along with the pastas, the company mailed a beautiful jar of smooth cold pressed organic virgin coconut oil.

The challenge begins with the three recipe categories; appetizer, baking and entree as well as one Grand Prize winner who takes home $1000.00.

One Grand Prize Winner: $1,000.00 Cash Prize
One Appetizer Category Winner: $500.00 Cash Prize
One Entree Category Winner: $500.00 Cash Prize
One Baking Category Winner: $500.00 Cash Prize

Bite size Genoa Cups filled with Caprese ingredients and gluten free elbow pasta make for a great tasty appetizer.

You can find TresOmega Nutrition products at:,, and

Don’t forget to follow TresOmega Nutrition on these social media platforms for great updates and recipe ideas.




*All comments and opinions are my own. I received these products complimentary as part of the bloggers contest.

Caprese Pasta Genoa Cups #TresOmega #OrganicforLife #Glutenfree

Number of servings: 8

See Detailed Nutrition Info on

The freshness of a Caprese platter...tomato and mozzarella slices with fresh basil leaves but in a bite size salami cup. The balsamic wine reduction compliments the richness of the cup.


  • 16 slices Genoa slices, 3-4” in diameter
  • 2 ounces dry Gluten Free TresOmega Gluten Free Quinoa Shell Pasta
  • 3 ounces fresh mozzarella, cut in small cubes
  • 1 tablespoon sun-dried tomato, in oil, minced
  • ½ cup fresh Heirloom grape tomatoes, cut into pieces
  • 1 ½ tablespoon store bought basil pesto
  • ½ teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 6-8 fresh basil leaves, stacked, rolled and cut into ribbons for garnish
  • ½ cup Balsamic vinegar
  • ¼ cup red wine
  • (Optional: extra-large basil leaves for lining the platter)


  1. In a small nonstick pan, bring the balsamic vinegar and red wine to a low simmer and cook until reduced to ¼ cup of liquid. Set aside to drizzle over the cups.
  2. Line a mini muffin tin with the Genoa salami slices, carefully pressing them in to take the shape of the tin. Bake at 350 degrees for 15 minutes. (Baking time may vary depending upon how thick the salami is sliced so check the cups starting around 8 minutes.) Bake until the cups begin to look cooked and crisp.
  3. Remove from the oven and allow to cool in the tine for several minutes then take from the pan and place on paper towels to drain.
  4. Cook the pasta according to the package directions, drain and toss with the basil pesto. Toss in the minced sun-dried tomatoes, mozzarella cubes, cut Heirloom grape tomatoes, kosher salt and pepper.
  5. Fill the Genoa cups, arrange on a serving tray and top with the fresh basil ribbons. Drizzle with the balsamic wine reduction and serve.

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