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Caprese Quinoa Pasta Salad

Caprese Quinoa Pasta Salad

  • Author: Christopher
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Caprese Quinoa Pasta Salad is a fresh, vibrant, and nourishing summer dish combining juicy cherry tomatoes, fragrant basil, and creamy plant-based mozzarella with fluffy quinoa and perfectly cooked small pasta shapes. This colorful and protein-packed salad is perfect for picnics, potlucks, or easy weeknight meals, served chilled with a light natural dressing for a healthy and flavorful delight everyone will love.

Ingredients

Scale

Base

  • 1 cup quinoa, rinsed
  • 1 cup small pasta shapes (e.g., fusilli or penne)

Vegetables & Herbs

  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, torn or chopped

Dairy Alternative

  • 3/4 cup plant-based mozzarella, cubed

Dressing

  • 3 tbsp extra virgin olive oil (natural)
  • 1 tbsp apple cider vinegar (natural)
  • 1 tsp vegetarian Worcestershire sauce (natural)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook Quinoa and Pasta: Rinse the quinoa thoroughly under cold water. Cook the quinoa in boiling salted water using a 2:1 water to quinoa ratio until fluffy and all liquid is absorbed, about 15 minutes. At the same time, cook the pasta according to package instructions until al dente. Drain both quinoa and pasta and rinse under cold water to cool completely.
  2. Prepare the Tomatoes and Basil: While quinoa and pasta cook, halve the cherry tomatoes and gently tear or roughly chop the fresh basil leaves for fresh bursts of flavor in the salad.
  3. Cube the Plant-Based Mozzarella: Cut the plant-based mozzarella into small bite-sized cubes to add creamy texture that balances the salad’s acidity.
  4. Mix the Dressing: In a small bowl, whisk together extra virgin olive oil (natural), apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), salt, and freshly ground black pepper until light and flavorful.
  5. Combine Everything: In a large mixing bowl, gently fold the cooked quinoa, pasta, cherry tomatoes, basil, and plant-based mozzarella cubes together. Pour the dressing over and toss lightly until evenly coated. Taste and adjust seasoning as needed.

Notes

  • Use a 2:1 water to quinoa ratio and let quinoa rest covered after cooking for a fluffier texture.
  • Rinse quinoa and pasta under cold water to stop cooking and keep the salad refreshing.
  • Choose ripe, fresh tomatoes for the best juicy flavor and vibrant color.
  • Make the dressing ahead of time to allow flavors to meld and intensify.
  • Toss ingredients gently to avoid breaking the mozzarella cubes and tomatoes.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: Caprese, Quinoa, Pasta Salad, Plant-based, Summer Salad, Healthy, Vegan, Protein-packed

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