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Caprese Quinoa Pasta Salad

Caprese Quinoa Pasta Salad

  • Author: Anthony
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Caprese Quinoa Pasta Salad is a refreshing, vibrant dish combining gluten-friendly quinoa pasta with ripe cherry tomatoes, fresh basil, and creamy plant-based mozzarella. Enhanced with a tangy dressing of extra virgin olive oil and apple cider vinegar, this light and nutritious salad is perfect for a quick lunch or colorful side dish. It offers a wholesome twist on classic Caprese flavors, adaptable to your taste and dietary needs.

Ingredients

Scale

Main Ingredients

  • 200g quinoa pasta
  • 200g ripe cherry tomatoes, halved
  • 1 cup fresh basil leaves, roughly chopped
  • 150g plant-based mozzarella, cubed

Dressing

  • 3 tablespoons extra virgin olive oil (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Optional

  • 1/2 teaspoon natural gelling agent
  • Roasted vegetables (zucchini, bell peppers, eggplant)
  • Grape juice (natural) to replace apple cider vinegar
  • Pine nuts or walnuts, for garnish
  • Fresh herbs like mint or oregano
  • Crushed red pepper flakes or fresh chili

Instructions

  1. Cook the Quinoa Pasta: Bring a large pot of salted water to a boil. Add the quinoa pasta and cook according to package instructions until al dente. Drain well and rinse briefly under cold water to stop cooking and cool the pasta.
  2. Prepare the Fresh Ingredients: While the pasta cooks, halve the cherry tomatoes and roughly chop the fresh basil leaves. Cube the plant-based mozzarella into bite-sized pieces for easy mixing.
  3. Mix the Dressing: In a small bowl, whisk together the extra virgin olive oil (natural), apple cider vinegar (natural), sea salt, and freshly ground black pepper until the dressing emulsifies and becomes bright and tangy.
  4. Combine All Ingredients: In a large mixing bowl, add the cooled quinoa pasta, cherry tomatoes, basil, and plant-based mozzarella. Pour the dressing over the salad and toss gently until everything is evenly coated and looks vibrant.
  5. Chill and Serve: Cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully before serving.

Notes

  • Avoid overcooking quinoa pasta to keep the perfect al dente texture that holds well in the salad.
  • Use fresh basil to achieve the best aroma and flavor; dried herbs are not recommended.
  • Drain excess moisture from tomatoes and pasta to prevent diluting the dressing.
  • Adjust the acidity of the dressing by balancing apple cider vinegar and olive oil to your liking.
  • Serve chilled or at room temperature for best flavor and refreshment.
  • Add plant-based mozzarella just before serving or chilling to maintain texture and avoid sogginess.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 250mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: Caprese, Quinoa Pasta Salad, Plant-based, Gluten Free, Italian, Healthy Salad, Vegan Mozzarella, Fresh Basil, Cherry Tomatoes

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