Vegan Caprese Pasta Salad
Classic caprese flavors get a satisfying, plant-based makeover in this crowd-pleasing pasta salad that's perfect for potlucks, meal prep, or a breezy weeknight dinner. Juicy halved cherry tomatoes, cubed vegan mozzarella, and handfuls of torn fresh basil bring all the brightness you'd expect, while rotini's spiral shape holds onto every drop of the tangy balsamic dressing. That dressing — built from extra-virgin olive oil, balsamic glaze, red wine vinegar, Dijon mustard, and minced garlic — comes together in minutes and coats the pasta in a bold, well-rounded flavor that tastes like you spent way more effort than you did. The trick of reserving a little pasta water keeps everything glossy and cohesive rather than dry or clumped. Resting the salad for ten minutes before serving lets the flavors meld beautifully, so don't skip that step. It serves six, making it an easy option to bring to a gathering where you want something impressive that just happens to be entirely plant-based.
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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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