Vegan Caprese Pasta Salad
Vegan Caprese Pasta Salad takes the beloved Italian Caprese trio — tomato, basil, and creamy cheese — and turns it into a hearty, refreshing meal. This version uses soft dairy‑free mozzarella or creamy cashew balls, ripe cherry tomatoes, buttery avocado, and fragrant basil, all tossed with farfalle pasta and a bright balsamic‑olive oil dressing. It is naturally free of animal products, light yet satisfying, and perfect for picnics, lunches, or as a colourful side dish.
Shared by james
Time
25 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- 250g farfalle (bow‑tie) pasta
- 250g mixed cherry tomatoes (red, yellow, heirloom), halved
- 1 medium avocado, peeled and diced
- 150g vegan mozzarella balls or homemade cashew cheese, halved
- ÂĽ small red onion, thinly sliced
- 1 bunch fresh basil leaves (whole and torn)
- #Balsamic Dressing:
- 3 tbsp extra virgin olive oil,, 2 tbsp balsamic vinegar,, 1 tsp maple syrup
- 1 clove garlic, minced,, Salt and black pepper to taste
- Optional pinch of dried oregano
👩‍🍳 Instructions
- 1
Cook pasta: Boil salted water, add pasta, and cook until al dente. Drain and rinse briefly under cold water to stop cooking and keep it firm; set aside to cool.
- 2
Make dressing: Whisk olive oil, balsamic vinegar, maple syrup, garlic, salt, pepper, and oregano in a small bowl until smooth.
- 3
Assemble: In a large bowl, combine cooled pasta, cherry tomatoes, avocado, vegan cheese, and red onion.
- 4
Toss: Drizzle with the dressing and toss gently so everything is coated without breaking the soft ingredients.
- 5
Finish: Scatter generously with fresh torn basil leaves. Taste and adjust seasoning if needed. Serve chilled or at room temperature.