Chilled Vegan Caprese Pasta Salad

I used to think caprese was strictly a cold appetizer with tomatoes, mozzarella, and basil. That’s how my mom always served it when we had guests over. When I tried making it into a pasta salad the first time, I wasn’t sure if I was breaking some unspoken Italian food rule.

Turns out, turning caprese into a pasta salad isn’t just okay – it’s pretty great. And making it vegan? Even better. By swapping regular mozzarella for plant-based cheese and adding a few extra veggies, this pasta salad has become my go-to for summer potlucks. It’s simple, fresh, and everyone can enjoy it.

What Kind of Pasta Should I Use?

For a pasta salad, you’ll want to pick a shape that catches and holds onto the dressing while being easy to eat with a fork. Short pasta shapes like rotini, fusilli, or bow ties (farfalle) are perfect since their twists and curves grab onto the balsamic dressing and small ingredients like pine nuts. While you could use longer pasta like spaghetti or fettuccine, they’re typically harder to toss and serve in a cold salad. Just make sure to cook your pasta al dente – it should have a slight bite to it – since overcooked pasta can become mushy when tossed with dressing and chilled. If you’re looking to make this salad a bit healthier, whole wheat pasta or chickpea pasta work great too.

Options for Substitutions

This pasta salad is super adaptable and you can make several swaps based on what you have in your kitchen:

• Pasta: Any pasta shape works great here – try bowties, rotini, penne, or even orzo. For a gluten-free option, use chickpea pasta or your favorite gluten-free pasta brand.
• Vegan mozzarella balls: Can’t find vegan mozzarella? Try cubed firm tofu marinated in a mix of olive oil, herbs, and a pinch of salt. Or skip it and add extra avocado for creaminess.
• Pine nuts: Pine nuts can be pricey – feel free to swap them with toasted walnuts, sunflower seeds, or slivered almonds. Just make sure to toast them first for the best flavor.
• Balsamic dressing: Besides pesto, you can use a simple olive oil and lemon juice mix, or try a red wine vinaigrette. If using pesto, thin it out with a bit of olive oil.
• Cherry tomatoes: Regular tomatoes work just fine – just cut them into bite-sized pieces. In winter, you might want to try sun-dried tomatoes for more flavor.
• Fresh basil: While fresh basil really makes this dish pop, you can use dried basil in a pinch (about 1 tablespoon), or try fresh parsley or mint for a different twist.

Watch Out for These Mistakes While Cooking

The biggest challenge when making pasta salad is ending up with mushy, overcooked pasta – always cook it just until al dente and immediately rinse with cold water to stop the cooking process and prevent it from sticking together. Another common mistake is not seasoning the pasta water generously with salt, which leaves you with bland pasta that can’t be fixed even with the best dressing. To keep your avocados from browning too quickly, toss them in lemon juice before adding them to the salad, and consider adding them just before serving if you’re making the salad in advance. For the best flavor development, let the salad rest in the refrigerator for at least 30 minutes before serving, but hold back some of the fresh basil and pine nuts to add right before serving so they maintain their texture and punch.

What to Serve With Vegan Caprese Pasta Salad?

This fresh pasta salad works great as a main dish, but I love serving it with some crusty Italian bread or warm focaccia on the side to soak up any extra dressing. Since it’s already packed with veggies, you might want to add some protein – try serving it alongside grilled marinated tofu or chickpea cutlets for a complete meal. For casual summer gatherings, I like to pair it with simple grilled vegetables like zucchini, bell peppers, or eggplant, which complement the Mediterranean flavors of the salad. A light soup like gazpacho would also make a nice starter if you’re serving this for lunch.

Storage Instructions

Keep Fresh: This pasta salad tastes great for several days when stored right! Place it in an airtight container in the fridge for up to 3 days. Pro tip: if you’re making it ahead, keep the avocado and fresh basil separate until ready to serve – this prevents browning and keeps everything looking fresh.

Make Ahead: Want to prep this in advance? Cook and cool the pasta, then toss it with a bit of olive oil to prevent sticking. Chop all the veggies (except avocado) and store them separately. When you’re ready to serve, just combine everything with the dressing and add the fresh avocado and basil. It’s perfect for potlucks or busy weekdays!

Pack for Lunch: If you’re packing this for lunch, layer the ingredients in your container with the dressing at the bottom, pasta and veggies in the middle, and any greens on top. This keeps everything fresh until lunchtime. Just give it a good shake when you’re ready to eat!

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 25-30 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

• 1 pound pasta (choose any type)
• 1 red onion (or half a bunch of green onions or chives, or both)
• 2 cups cherry tomatoes, cut in halves
• 1 diced avocado
• 1/3 cup balsamic dressing (or use pesto as an alternative)
• Salt and pepper (optional, to taste)
• Paprika or chili flakes
• 1-2 tablespoons fresh lemon juice
• 4 tablespoons pine nuts
• Half a batch of vegan mini mozzarella balls
• Fresh basil for topping

Step 1: Cook the Pasta

Fill a pot with salted water and bring it to a boil.

Add your pasta and cook according to the package instructions until it reaches an al dente texture.

Once done, drain the pasta over a sieve and rinse with cold water to halt the cooking process.

Ensure it is well-drained before transferring it into a large bowl.

Step 2: Prepare the Vegetables

While the pasta is cooking, prepare your vegetables.

Chop the onion finely, cut the cherry tomatoes in halves, and dice the pulp of one avocado into chunks.

For added creaminess, you can increase the amount of avocado if you decide to omit the vegan mozzarella later.

Step 3: Toast the Pine Nuts

Place a non-stick pan over medium-high heat.

Add the pine nuts to the pan and toast them until they are slightly browned and aromatic.

Keep stirring them often as pine nuts can burn quickly.

Once they’ve reached your desired level of toastiness, remove them from the pan and set aside for later use.

Step 4: Toss the Pasta with Dressing

Pour 3-4 tablespoons of your chosen dressing over the drained pasta in the large bowl.

Toss the pasta gently to ensure it is evenly coated; this will help prevent it from sticking together.

If you are preparing the pasta in advance, you can store it this way in the refrigerator, covered, until you’re ready to serve.

Step 5: Combine Vegetables and Season

When you’re ready to serve, add the chopped onion, halved cherry tomatoes, and diced avocado to the pasta.

Pour in the remaining dressing and gently toss to combine everything evenly.

Optionally, add seasonings such as salt, black pepper, red paprika, or chili for some spiciness.

A squeeze of fresh lemon juice can add a refreshing touch.

Step 6: Garnish and Serve

Transfer the Caprese pasta salad into serving bowls.

Garnish each bowl with vegan mini mozzarella balls, fresh basil leaves, and the toasted pine nuts.

Serve immediately and enjoy your refreshing and flavorful salad!