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Caprese Pasta Salad

Caprese Pasta Salad

  • Author: Christopher
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Fresh tomatoes, plant-based mozzarella, basil, and a zesty dressing come together in this vibrant Caprese Pasta Salad perfect for summer meals. Bursting with bright colors and lively flavors, this dish offers a refreshing, easy-to-make option that delights the senses and satisfies cravings on warm days. Whether you’re hosting a picnic or looking for a quick lunch, this salad is an effortless crowd-pleaser that beautifully balances freshness and heartiness.

Ingredients

Scale

Salad Ingredients

  • 2 cups fresh tomatoes, ripe and firm, chopped
  • 1 cup plant-based mozzarella, diced
  • 1 cup fresh basil leaves
  • 3 cups cooked pasta (fusilli or penne), cooked al dente and cooled
  • Optional: 1 cup cherry tomatoes, halved

Dressing Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic, minced (natural)
  • 1 teaspoon vegetarian Worcestershire sauce
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil, then cook your pasta according to package instructions until al dente. Drain and rinse under cold water to cool the pasta quickly and stop the cooking process. Set aside to drain thoroughly.
  2. Chop Tomatoes and Mozzarella: Slice fresh tomatoes into bite-sized chunks and dice the plant-based mozzarella into similar sizes. If using cherry tomatoes, halve them for easy eating and vibrant presentation.
  3. Combine Ingredients: In a large bowl, gently toss the cooled pasta with tomatoes, mozzarella, and fresh basil leaves. Use enough basil to infuse the herbaceous aroma throughout the salad.
  4. Prepare the Dressing: Whisk together olive oil, apple cider vinegar, minced garlic (natural), vegetarian Worcestershire sauce, salt, and pepper in a small bowl until emulsified.
  5. Toss and Chill: Pour the dressing over the salad and toss well to coat every bite. Refrigerate for at least 30 minutes before serving to let the flavors blend beautifully.

Notes

  • Use room temperature ingredients to help the salad flavors meld without the dressing turning too thick or separating.
  • Choose short, ridged pasta shapes like fusilli to hold onto the dressing and ingredients best.
  • Gently toss to keep the plant-based mozzarella intact and the tomatoes fresh.
  • The salad tastes even better after resting for a few hours, making it ideal for prepping ahead.
  • Adjust seasonings to taste before serving, adding more salt, pepper, or vinegar as needed.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No-Bake
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 bowl (about 1 cup)
  • Calories: 280
  • Sugar: 4g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: Caprese pasta salad, plant-based mozzarella, summer salad, vegan pasta salad, fresh basil salad, easy pasta salad

Find it online: https://easyrecipeplanet.com/caprese-pasta-salad/