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Caprese Quinoa Pasta Salad

Caprese Quinoa Pasta Salad

  • Author: Samuel
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

The Caprese Quinoa Pasta Salad is a fresh, light, and vibrant dish combining juicy cherry tomatoes, aromatic fresh basil, and creamy plant-based mozzarella with protein-rich quinoa pasta. This colorful salad is perfect for quick lunches, potlucks, or nourishing dinners, offering a harmonious balance of health and flavor that feels like summer on your plate.

Ingredients

Scale

Main Ingredients

  • 200g quinoa pasta
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, torn
  • 3/4 cup plant-based mozzarella, cubed

Dressing

  • 3 tbsp extra virgin olive oil (natural)
  • 1 tbsp apple cider vinegar (natural)
  • 1 tsp vegetarian Worcestershire sauce (natural)
  • 1/2 tsp garlic powder (natural)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Variations

  • 2 tbsp chopped sun-dried tomatoes
  • 1/2 avocado, diced
  • Red chili flakes, to taste
  • Fresh oregano or mint leaves, to substitute basil
  • 2 tbsp toasted pine nuts or walnuts

Instructions

  1. Cook the Quinoa Pasta: Boil the quinoa pasta in salted water according to the package instructions until al dente. Drain the pasta and rinse it thoroughly under cool water to stop the cooking process and cool it for the salad.
  2. Prepare the Fresh Ingredients: While the pasta cools, halve the cherry tomatoes and tear the fresh basil leaves into bite-sized pieces. Cube the plant-based mozzarella to a size comparable to the tomatoes for a balanced bite.
  3. Whisk the Dressing: In a small bowl, combine extra virgin olive oil, apple cider vinegar, vegetarian Worcestershire sauce, garlic powder, salt, and freshly ground black pepper. Whisk until the dressing emulsifies and becomes slightly creamy.
  4. Toss and Combine: In a large mixing bowl, gently combine the cooled quinoa pasta, cherry tomatoes, basil, and plant-based mozzarella. Pour the dressing over the salad and toss lightly to coat the ingredients evenly without bruising them.
  5. Chill and Serve: For best results, refrigerate the salad for at least 30 minutes to allow flavors to meld beautifully. Serve cold or at room temperature, garnished with fresh basil leaves and a drizzle of extra virgin olive oil if desired.

Notes

  • Cool the pasta well under cold water to prevent clumping and stop cooking.
  • Use ripe, juicy tomatoes for the best flavor.
  • Handle the salad gently when tossing to keep the plant-based mozzarella intact.
  • Adjust acidity by starting with less apple cider vinegar and adding more if preferred.
  • Chilling the salad before serving enhances flavor fusion and texture.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: Caprese Salad, Quinoa Pasta, Plant-Based Mozzarella, Gluten Free Salad, Vegan Pasta Salad, Summer Salad, Healthy Lunch

Find it online: https://quicktastykitchen.com/caprese-quinoa-pasta-salad/