Description

Bright, fresh, and satisfying, this Caprese Pasta Salad combines juicy tomatoes, fragrant basil, and creamy plant-based mozzarella with short pasta in a light and easy summer dish. Ready in under 30 minutes, it is perfect as a meal or side dish, bursting with vibrant color and flavor that bring the essence of a traditional Caprese salad with a delightful pasta twist.

Ingredients

Scale

Pasta and Vegetables

2 cups short pasta (penne or fusilli)
1 1/2 cups cherry or grape tomatoes, halved
1 cup fresh basil leaves, washed and torn

Cheese (Plant-Based) and Dressing

1 cup mozzarella balls (plant-based), drained
3 tablespoons extra virgin olive oil (natural)
1 tablespoon apple cider vinegar (natural)
1 clove garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
Pinch of natural gelling agent (optional)

Instructions

Cook the pasta: Prepare the pasta according to package instructions, cooking until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.
Prepare the vegetables and cheese (plant-based): Halve the cherry tomatoes, wash and tear the basil leaves into bite-sized pieces, and drain the plant-based mozzarella balls to keep all ingredients fresh and ready to be mixed.
Make the dressing: In a small bowl, whisk together the extra virgin olive oil (natural), apple cider vinegar (natural), minced garlic, salt, and freshly ground black pepper. Add a pinch of natural gelling agent if desired for a slight textural hold.
Combine all ingredients: In a large mixing bowl, gently toss the cooled pasta with tomatoes, basil, and mozzarella (plant-based). Drizzle the dressing over everything and toss lightly to coat without crushing the ingredients.
Chill and serve: Refrigerate the salad for at least 15 minutes before serving to allow the dressing to meld beautifully with the fresh ingredients.

Notes

Use fresh, ripe tomatoes for the best natural sweetness and vibrant color.
Make sure mozzarella (plant-based) and basil leaves are dry to avoid watering down the salad.
Toss gently to keep tomatoes and cheese intact and prevent mushy textures.
Adjust acidity by adding apple cider vinegar (natural) gradually to balance flavors.
Serve chilled for a refreshing summer dish.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Boiling
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 3g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 7g
Cholesterol: 0mg

Keywords: Caprese pasta salad, plant-based mozzarella, summer salad, easy pasta recipe, gluten-free pasta salad, fresh basil salad