Vegan Caprese Pasta Salad
This vegan Caprese pasta salad is light and flavorful. Made with homemade vegan mozzarella balls and beautiful tomatoes.
Ingredients
- 1 batch vegan mozzarella balls *see note
- 8 ounces pasta of choice
- 1 pint grape tomatoes halved
- 1 tablespoon light olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon balsamic glaze
- 5-10 basil leaves roughly chiffonade
- Salt and pepper to taste
Instructions
- Prepare the vegan mozzarella balls the day before according to the directions on the blog post linked in the ingredients. You can also use a store-bought vegan mozzarella.
- When you are ready to make the pasta salad cook the pasta according to package directions. Strain and allow the pasta to cool for 10 minutes before mixing with other ingredients.
- Meanwhile, in a large bowl add the tomatoes, vegan mozzarella balls, and basil. Once pasta is cooled add that along with the oil, balsamic glaze and vinegar.
- Mix together and taste. Add salt and black pepper to your preference.
- You can enjoy right away or store in the fridge until ready to eat.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- I used my recipe to make the homemade vegan mozzarella balls. The only thing I altered was to make smaller vegan mozzarella balls by using ¼ teaspoon measuring spoon instead of a melon baller. You can make them any size you like. You only need to brine them.
Nutrition
Serving: 169gCalories: 225kcalCarbohydrates: 30.4gProtein: 11.4gFat: 7.5gFiber: 4.4g
Tried this recipe?Let us know how it was!