If you’re craving something fresh, light, and easy, this pasta salad is it.
It’s my twist on the classic Caprese, but totally plant-based and still super satisfying.
It’s full of juicy cherry tomatoes, basil, and tender pasta tossed with creamy vegan mozzarella and a zippy balsamic vinaigrette.
It comes together fast and tastes like summer in a bowl.
❤️ Why I Love This Recipe
I made this once for a picnic and everyone thought it was straight from a café. Nobody even noticed it was vegan.
- It’s fresh, creamy, tangy, and super satisfying
- You only need a few simple ingredients
- It’s totally plant-based but still filling
- It makes the best leftovers
- You can serve it cold, warm, or room temp
🍽 Servings & Time
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
🔢 Macros (Per Serving – Approximate)
- Calories: 320
- Protein: 9g
- Carbs: 36g
- Fat: 15g
- Fiber: 4g
🧪 Why This Recipe Works (Quick Science)
- Vegan mozzarella adds creaminess without dairy
- Balsamic vinegar brings acidity that balances the fat
- Pasta absorbs flavor while slightly warm, locking in the vinaigrette
- Fresh basil adds aroma and brightness to balance richness
🛒 What You’ll Need
For the Salad
- 12 oz short pasta (penne or rotini work great)
- 1½ cups cherry tomatoes, halved
- ¾ cup vegan mozzarella balls or chunks
- ½ cup fresh basil, torn
- Salt and pepper to taste
For the Dressing
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
🧰 Tools You’ll Nee
- Large pot for pasta
- Colander
- Large mixing bowl
- Small jar or bowl for dressing
- Whisk or fork
- Knife & cutting board
🔄 Substitutions & Variations
- Swap rotini for gluten-free pasta if needed
- Use store-bought vegan pesto instead of vinaigrette for a fun twist
- Add avocado or arugula for more texture
- Not vegan? Use regular mozzarella or mini bocconcini
- Add white beans or lentils to bump up protein
🧊 Make-Ahead Tips
Make it up to a day in advance. Just keep the basil separate and mix it in right before serving to keep it from wilting.
👨🍳 Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Drain and rinse with cold water to stop the cooking.
2. Prep the Tomatoes and Basil
While the pasta cooks, slice the cherry tomatoes in half and tear the fresh basil leaves into medium pieces.
3. Make the Dressing
In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper until smooth.
4. Combine Pasta and Veggies
In a large bowl, add the cooked and cooled pasta, halved cherry tomatoes, and vegan mozzarella. Pour in the dressing and toss to coat evenly.
5. Finish with Basil and Seasoni
Add the torn basil to the bowl. Sprinkle in salt and pepper to taste. Toss gently and serve.
🧊 Leftovers & Storage
Store in the fridge in an airtight container for up to 3 days. Add a splash of oil or vinegar to freshen it up before serving again.
📅 Meal Plan Ideas
- Lunch box favorite: Easy to pack and keeps well
- Quick dinner: Pair with soup or crusty bread
- Meal prep: Make on Sunday for grab-and-go lunches
- Picnic ready: Travels well and no reheating needed
⚠️ Common Mistakes
- Overcooking the pasta—it turns mushy
- Not seasoning enough—taste and adjust
- Adding basil too early—it can wilt if sitting too long
- Using low-quality balsamic—it really makes a difference here
🍽 What to Serve With
- Garlic bread or focaccia
- A bowl of tomato soup
- Grilled veggies
- Vegan sausage or tofu skewers
❓ FAQ
Can I make this gluten-free?
Yes! Just use gluten-free pasta.
What vegan mozzarella works best?
Use one that melts slightly and is soft—balls or chunks, not shreds.
Can I serve it warm?
Absolutely! It’s great warm, cold, or at room temp.
Can I double the recipe?
Yes, and it’s perfect for feeding a crowd.
🥄 Final Thoughts
This caprese-style vegan pasta salad is simple, fresh, and full of flavor. It’s one of those easy wins that makes any day feel a little more special.
Give it a try and let me know how it turned out—I’d love to hear your favorite version!