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Caprese Quinoa Pasta Salad

Caprese Quinoa Pasta Salad

  • Author: Kevin
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Fresh Caprese Quinoa Pasta Salad combines protein-packed quinoa pasta with juicy heirloom tomatoes, fragrant basil, and creamy plant-based mozzarella (plant-based). Tossed with extra virgin olive oil (natural), apple cider vinegar (natural), and vegetarian Worcestershire sauce (natural), this vibrant salad is perfect for light lunches, picnics, or as a colorful side dish.

Ingredients

Scale

Base

  • 8 oz quinoa pasta

Fresh Ingredients

  • 1 cup cherry tomatoes, halved or 1 cup heirloom tomatoes, diced
  • 1/2 cup fresh basil leaves, torn
  • 3/4 cup plant-based mozzarella (plant-based), cubed or torn

Dressing and Seasonings

  • 3 tbsp extra virgin olive oil (natural)
  • 1 tbsp apple cider vinegar (natural)
  • 1 tsp vegetarian Worcestershire sauce (natural)
  • 1/2 tsp garlic powder (natural)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the Quinoa Pasta: Bring a large pot of salted water to a boil, then add the quinoa pasta. Cook according to package instructions until al dente. Drain and rinse briefly under cool water to stop the cooking process and prevent sticking. Set aside.
  2. Prepare the Fresh Ingredients: Rinse and halve the cherry tomatoes or dice heirloom tomatoes into bite-sized pieces. Tear fresh basil leaves gently by hand to release their oils and aroma. Cut plant-based mozzarella (plant-based) into small cubes or tear into chunks.
  3. Combine the Salad: In a large bowl, combine the cooked quinoa pasta, tomatoes, basil, and plant-based mozzarella (plant-based). Drizzle with extra virgin olive oil (natural), apple cider vinegar (natural), and vegetarian Worcestershire sauce (natural). Season with garlic powder (natural), sea salt, and freshly ground black pepper. Toss gently to mix all flavors evenly.
  4. Chill and Serve: Refrigerate the Caprese Quinoa Pasta Salad for at least 30 minutes before serving to allow the flavors to meld beautifully. Serve cold or at room temperature with optional garnishes like extra basil leaves, a drizzle of extra virgin olive oil (natural), and additional cracked black pepper.

Notes

  • Use fresh, ripe tomatoes and basil for the best flavor and aroma.
  • Do not overcook the quinoa pasta to maintain a pleasant texture.
  • Adjust olive oil and apple cider vinegar (natural) in the dressing gradually to suit your taste.
  • Toss the salad gently to avoid breaking up the delicate plant-based mozzarella (plant-based) pieces.
  • Serve either chilled or at room temperature for the best taste experience.
  • Add fresh basil just before serving to preserve its brightness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; add fresh basil before serving.
  • Freezing is not recommended as it can affect texture.
  • To reheat, warm gently on low heat or in a microwave-safe bowl, stirring occasionally.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 3g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: Caprese salad, quinoa pasta salad, plant-based mozzarella, gluten free salad, light lunch, picnic salad, healthy appetizer

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