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Caprese Pasta Salad

Caprese Pasta Salad

  • Author: Kevin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-based, Vegan

Description

Caprese Pasta Salad is a fresh and vibrant dish combining bite-sized pasta, ripe cherry tomatoes, aromatic basil leaves, and creamy plant-based mozzarella. This easy-to-make salad features a simple dressing made with extra virgin olive oil, apple cider vinegar, minced garlic, and vegetarian Worcestershire sauce, offering bold flavors and fresh textures. Perfect for a light lunch, colorful side, or picnic meal, this salad is plant-based friendly, colorful, and delicious.

Ingredients

Scale

Pasta and Main Ingredients

  • 2 cups rotini or penne pasta (bite-sized)
  • 1 cup plant-based mozzarella, sliced into bite-sized chunks
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup fresh basil leaves, roughly torn

Dressing

  • 3 tablespoons extra virgin olive oil (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 clove garlic, minced
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the rotini or penne pasta until al dente, ensuring the pasta remains firm and has a great bite for the salad. Drain the pasta and rinse briefly under cold water to stop the cooking process and cool it down.
  2. Prepare fresh ingredients: While the pasta cooks, halve the ripe cherry tomatoes and slice the plant-based mozzarella into bite-sized chunks. Pluck fresh basil leaves from their stems and roughly tear or chop them to release their fragrance.
  3. Make the dressing: In a small bowl, whisk together the extra virgin olive oil (natural), apple cider vinegar (natural), minced garlic, vegetarian Worcestershire sauce (natural), sea salt, and black pepper. This simple dressing will beautifully marry all the flavors.
  4. Combine everything: In a large mixing bowl, add the cooled pasta, halved tomatoes, mozzarella chunks, and torn basil leaves. Pour the dressing over and gently toss the salad until every piece is coated evenly, ensuring the fresh ingredients stay vibrant and intact.
  5. Chill before serving: Refrigerate the Caprese Pasta Salad for about 30 minutes before serving. This step allows the flavors to meld together and creates a refreshingly cool dish perfect for any occasion.

Notes

  • Cook pasta al dente to prevent mushiness and maintain texture that holds up in the salad.
  • Use ripe cherry or grape tomatoes for the sweetest flavor.
  • Add fresh basil just before tossing to keep its color and aroma bright.
  • Start with a light amount of dressing and add more if needed to avoid overpowering the salad.
  • Chilling the salad enhances the complexity and harmony of the flavors.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No cook
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 4g
  • Sodium: 270mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: Caprese Pasta Salad, plant-based mozzarella, cherry tomatoes, basil, healthy salad, vegan pasta salad, light lunch, colorful salad

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