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Caprese Quinoa Pasta Salad

Caprese Quinoa Pasta Salad

  • Author: Brian
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

The Caprese Quinoa Pasta Salad is a vibrant, healthy, and flavorful dish combining plant-based mozzarella cubes, ripe fresh tomatoes, aromatic basil leaves, and protein-packed quinoa pasta. Tossed with a light dressing of extra virgin olive oil (natural), apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), salt, and pepper, this salad offers a refreshing and satisfying meal perfect for warm weather, quick lunches, or gatherings.

Ingredients

Scale

Salad Ingredients

  • 200g quinoa pasta (penne or fusilli)
  • 150g plant-based mozzarella, cubed or torn
  • 200g fresh ripe cherry or plum tomatoes, chopped
  • 1 cup fresh basil leaves, roughly torn

Dressing Ingredients

  • 3 tablespoons extra virgin olive oil (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • Salt, to taste
  • Black pepper, to taste

Optional Variations

  • 1 avocado, diced (for extra creaminess and healthy fats)
  • Fresh mint or oregano leaves (to swap basil)
  • 1/2 cup diced cucumber (for crunch and freshness)
  • Red pepper flakes or sliced jalapeños (for a spicy kick)
  • Whole wheat or chickpea pasta (as an alternative to quinoa pasta)

Instructions

  1. Cook the Quinoa Pasta: Bring a large pot of salted water to a boil. Cook the quinoa pasta according to the package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
  2. Prepare the Vegetables and Mozzarella: While the pasta cooks, chop the fresh tomatoes into bite-sized pieces. Roughly tear the fresh basil leaves. Cut or tear the plant-based mozzarella into small cubes or chunks to provide texture contrast.
  3. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil (natural), apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), salt, and black pepper until well combined. This dressing provides a bright, tangy base that complements the salad ingredients.
  4. Combine Everything: In a large mixing bowl, toss the cooled quinoa pasta with the chopped tomatoes, torn basil, and plant-based mozzarella. Drizzle the dressing over the salad and gently fold everything together to coat evenly without breaking any pieces.
  5. Chill and Serve: Refrigerate the salad for at least 20 minutes to allow the flavors to meld. Serve chilled or at room temperature for a refreshing and vibrant dish.

Notes

  • Cook pasta until al dente to maintain a firm texture and prevent mushiness.
  • Use the freshest, ripest tomatoes and basil leaves for best flavor.
  • Dress the salad lightly to avoid sogginess and allow fresh ingredients to shine.
  • Chill the salad before serving to enhance flavor melding.
  • Adjust salt, pepper, and vinegar to taste just before serving.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 5g
  • Protein: 9g
  • Cholesterol: 0mg

Keywords: Caprese salad, quinoa pasta salad, plant-based mozzarella, summer salad, healthy pasta salad, gluten free pasta salad

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