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Caprese Pasta Salad

Caprese Pasta Salad

  • Author: Eric
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-Based, Gluten Free option available

Description

Caprese Pasta Salad is a vibrant and refreshing dish combining al dente short pasta, juicy cherry tomatoes, fragrant fresh basil, and creamy plant-based mozzarella. Tossed in a bright and tangy dressing with extra virgin olive oil, apple cider vinegar, and a subtle natural gelling agent, this salad is quick to prepare and perfect for any occasion from casual lunches to festive gatherings. It offers a colorful, plant-based, and flavorful meal option that delights with every bite.

Ingredients

Scale

Pasta

  • 250g dry short pasta (penne, fusilli, or farfalle), cooked al dente

Fresh Ingredients

  • 200g cherry tomatoes, halved
  • 1 cup fresh basil leaves, roughly chopped
  • 150g plant-based mozzarella, diced or torn into bite-sized pieces

Dressing

  • 4 tbsp extra virgin olive oil (natural)
  • 2 tbsp apple cider vinegar (natural)
  • 1 clove garlic, minced
  • Sea salt, to taste
  • Black pepper, to taste
  • 1/4 tsp natural gelling agent

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool and stop the cooking process. This helps keep the pasta firm and ready to absorb the salad’s flavors without becoming mushy.
  2. Prepare the Fresh Ingredients: While the pasta cooks, halve the cherry tomatoes, roughly chop the fresh basil leaves, and dice or tear the plant-based mozzarella into bite-sized pieces. Fresh ingredients add essential flavor and texture to the salad.
  3. Make the Dressing: In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, minced garlic, sea salt, black pepper, and the natural gelling agent. The dressing should be bright, tangy, and smooth, binding the salad elements without heaviness.
  4. Combine and Toss: In a large bowl, add the cooled pasta, halved tomatoes, basil leaves, and plant-based mozzarella. Drizzle the dressing evenly over the salad, then gently toss until everything is well coated. Taste and adjust seasoning if needed.
  5. Chill and Serve: Refrigerate the salad for at least 20 minutes so the flavors meld beautifully. Before serving, garnish with extra fresh basil leaves and a drizzle of extra virgin olive oil (natural) for enhanced presentation and flavor.

Notes

  • Cook pasta al dente to maintain texture and prevent mushiness in the salad.
  • Use the freshest tomatoes and basil available for the best flavor impact.
  • Adjust the ratio of vinegar and olive oil in the dressing to suit personal taste preferences between tangier or richer.
  • Let the salad chill before serving to allow flavors to blend and enhance the refreshing quality.
  • Consider adding toppings like nuts or roasted vegetables to introduce texture and depth.
  • Store leftovers in an airtight container refrigerated up to 2 days; keep dressing separate if possible.
  • Best served cold or at room temperature; reheating is not recommended.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: No cooking method needed beyond boiling
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: Caprese Pasta Salad, plant-based mozzarella, fresh basil, cherry tomatoes, quick pasta salad, vegan pasta salad, summer salad, gluten free pasta salad

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