Pescatarian Vegan Caprese Pasta Salad
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Learn more →Ingredients
6 servings
For the salad
- 12 oz dry rotini or fusilli pasta
- 1 tbsp salt
- 2 cups cherry tomatoes, halved
- 8 oz vegan mozzarella, cut into ½-inch cubes
- ½ cup fresh basil leaves, torn
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic glaze
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 small garlic clove, finely minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
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.
- 2
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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