Sweet cherry tomatoes, creamy vegan mozzarella cubes, and torn basil come together in a cool, colorful pasta salad that tastes like summer on a fork. The dressing is where this dish really shines: a tangy blend of balsamic glaze, red wine vinegar, Dijon, and garlic that clings to every piece and soaks into the pasta as it rests. Tossing the pasta while still warm-adjacent with a splash of reserved pasta water keeps everything glossy instead of clumpy, and letting the whole bowl sit for ten minutes lets those Caprese flavors really settle in. It's an easy make-ahead side or light lunch that holds up well in the fridge, and it's a solid pick for a gluten free spread. A pinch of red pepper flakes at the end adds just enough heat to keep things interesting without overpowering the fresh basil and tomato.
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Bring a large pot of water to a boil. Add 1 tbsp salt, then cook the pasta according to package directions until al dente, tender with a slight resistance at the center. Reserve 2 tbsp of pasta water, then drain through a colander and rinse under cold water until the pasta is cool to the touch.
While the pasta cooks, whisk together the olive oil, balsamic glaze, red wine vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes (if using) in a small bowl until smooth and emulsified.
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