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Caprese Pasta Salad

Caprese Pasta Salad

  • Author: Marcus
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-Based, Gluten Free Option

Description

Caprese Pasta Salad is a fresh, flavorful, and easy-to-make dish combining plant-based mozzarella, juicy cherry tomatoes, and aromatic fresh basil with your choice of pasta. This vibrant salad is dressed in a light tangy dressing made with extra virgin olive oil, apple cider vinegar, and vegetarian Worcestershire sauce, perfect for a quick lunch, light dinner, or potluck favorite.

Ingredients

Scale

Salad Ingredients

  • 8 oz penne, fusilli, or farfalle pasta (your choice)
  • 1 cup plant-based mozzarella, cubed
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup fresh basil leaves, torn

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

Optional

  • 1/2 tsp natural gelling agent

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook your chosen pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta down.
  2. Prepare the Veggies and Cheese: While the pasta cooks, halve the cherry tomatoes, tear fresh basil leaves, and cube the plant-based mozzarella into bite-sized pieces. Combining these fresh ingredients at the right time ensures maximum flavor and freshness.
  3. Whisk 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. If using a natural gelling agent, blend it into the dressing thoroughly before tossing.
  4. Combine All Ingredients: In a large mixing bowl, gently toss the cooked pasta, tomatoes, basil, and plant-based mozzarella with the dressing until well coated, taking care to maintain the texture of the ingredients.
  5. Chill and Serve: Refrigerate the Caprese Pasta Salad for at least 15 minutes to allow flavors to meld. Serve chilled, garnished with extra fresh basil or torn baby arugula and a drizzle of high-quality olive oil (natural) if desired.

Notes

  • Avoid overcooking the pasta to keep it firm and prevent mushiness.
  • Use ripe, in-season tomatoes for the best flavor and juiciness.
  • Add basil right before serving to preserve its bright color and fresh taste.
  • Adjust vinegar and oil quantities in the dressing to balance tanginess and richness according to your preference.
  • Gently toss ingredients to maintain fresh textures and keep plant-based mozzarella intact.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: No-Bake
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: Caprese Pasta Salad, plant-based, fresh pasta salad, Italian salad, vegan mozzarella, summer salad

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