Description
This easy Caprese Pasta Salad combines fresh tomatoes, fragrant basil, and creamy plant-based mozzarella with your favorite short pasta and a zesty natural dressing. Perfect for light lunches, picnics, or family gatherings, it offers a refreshing, vibrant, and satisfying meal full of summer flavors that is quick to prepare and visually stunning.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked short pasta (such as rotini or penne)
- 1 ½ cups fresh ripe tomatoes, diced
- 1 cup plant-based mozzarella, torn into chunks
- ½ cup fresh basil leaves, roughly torn
Dressing Ingredients
- 3 tablespoons extra virgin olive oil (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 clove garlic, minced (natural)
- Salt, to taste
- Black pepper, to taste
Optional Variations
- ¼ cup sliced black or green olives
- Fresh oregano or mint leaves as herb alternatives
- ½ cup cooked chickpeas or grilled plant-based chicken strips
- Use whole grain pasta instead of regular pasta for extra fiber
- ½ cup roasted red peppers or zucchini cubes
Instructions
- Cook the pasta: Start by boiling salted water and cook your pasta according to the package instructions until al dente. Drain and rinse with cold water to stop cooking and cool the pasta for the salad.
- Prepare the fresh ingredients: While the pasta cooks, dice the fresh tomatoes into bite-sized pieces and tear the basil leaves roughly by hand to release their oils and aroma.
- Combine base ingredients: In a large bowl, mix together the cooled pasta, fresh tomatoes, torn basil, and chunks of plant-based mozzarella. The mozzarella should be soft and peel apart easily to distribute throughout.
- Make the dressing: Whisk together extra virgin olive oil, apple cider vinegar, minced garlic, vegetarian Worcestershire sauce, salt, and black pepper in a small bowl until well blended. This dressing provides a zesty, savory coat for the pasta salad.
- Toss and chill: Pour the dressing over the pasta mixture and gently toss to coat all ingredients evenly. Refrigerate the salad for at least 30 minutes to allow flavors to meld beautifully before serving.
Notes
- Use ripe tomatoes for the best flavor and freshness.
- Tear basil leaves by hand instead of chopping to release natural oils.
- Run pasta under cold water after cooking to stop the cooking process and keep texture firm.
- Allow the salad to rest in the refrigerator for at least 30 minutes to intensify flavors.
- Adjust salt and pepper seasoning at the end to suit your taste perfectly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Caprese, Pasta Salad, Plant-Based, Vegan, Summer Salad, Tomato Basil, Light Meal
