there’s something so satisfying about a caprese salad with its classic combination of fresh tomatoes, mozzarella, and basil.
my plant-based caprese-inspired summer pasta salad takes this beloved italian dish and gives it a delicious vegan twist that’s perfect for any occasion.
this salad is bursting with fresh, vibrant flavors.
the sweetness of the cherry tomatoes, the creaminess of the miyoko’s mozzarella, and the aromatic fresh basil all come together beautifully.
the baked tofu adds a lovely chewy texture and a savory depth, while the pasta makes it hearty and satisfying.
the balsamic glaze drizzled on top gives it a tangy sweetness that ties everything together perfectly.
traditional caprese salad is simple and elegant, usually consisting of fresh tomatoes, mozzarella, and basil, all drizzled with olive oil and balsamic vinegar.
in this plant-based version, i’ve kept the essence of the dish but added a few twists to make it more substantial.
the tofu replaces the traditional mozzarella with a protein-packed, flavorful alternative, and the pasta turns it into a filling main meal or a perfect side dish.
the tofu in this recipe is marinated and baked to perfection.
cutting the extra firm tofu into smaller cubes ensures they soak up all the delicious flavors of the balsamic glaze, garlic powder, and onion powder.
baking them at a high temperature gives them a crispy exterior and a chewy interior, adding a fantastic texture to the salad.
this recipe is definitely versatile.
if you can’t find miyoko’s mozzarella, any vegan mozzarella will work just fine.
for the pasta, feel free to use any type you prefer – gluten-free, whole wheat, or even a legume-based pasta for extra protein.
if you don’t have fresh basil, you can use a mix of dried italian herbs.
and for the vinaigrette, if you’re out of rice vinegar, apple cider vinegar is a great substitute.
this plant-based caprese-inspired summer pasta salad is ideal as a main meal or a side dish.
it’s hearty enough to be a standalone meal, thanks to the pasta and tofu, but it also pairs beautifully with other dishes.
serve it at your next barbecue, picnic, or family dinner – it’s sure to be a hit!
store any leftovers in an airtight container in the refrigerator.
this salad will stay fresh for up to three days.
the flavors meld together even more as it sits, making it just as delicious, if not more, the next day.
if you’re planning to make it ahead of time, consider adding the fresh basil and balsamic glaze just before serving to keep everything tasting fresh and vibrant.
enjoy this refreshing and satisfying plant-based caprese-inspired summer pasta salad any time you crave a taste of summer!
if you like my Plant-Based Caprese-Inspired Summer Pasta Salad, you’ll also love these other recipes of mine!
Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles
Rainbow Veggie Crunch and Roasted Cashew Salad
Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad
Vibrant and Hearty Vegan Winter Salad
The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad
Nourishing Fall Salad Flatbreads
Vegan Spicy Peanut Cashew Salad
High Protein Eggless Salad Melt
Goddess Glow Nutrient-Packed Salad
Vegan Chickpea Waldorf Salad Sandwich
Vegan Tofu Parmesan Caesar Salad Wraps
Vegan Maple Sweet Potato and Bacon Harvest Salad
Crowd-Pleasing End of Summer Salad
Delicious Broccoli and Tofu Curry Pasta Salad
Vegan Mexican Street Corn Salad
Good to Glow Fresh Summer Salad
Refreshing and Light Vegan Watermelon Feta Salad
Restaurant Style Vegan Chicken Caesar salad
Plant-Based Caprese-Inspired Summer Pasta Salad is
100% vegan
perfect for a basic week night dinner
gourmet enough to serve guests
gluten free
hearty and fragrant
slightly tangy and sweet
loaded with fiber
packed with amazing textures
nutrient dense
are you going to make my Plant-Based Caprese-Inspired Summer Pasta Salad?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories
5
servings20
minutes25
minutesfor the tofu:
16 ounces extra firm tofu, cut into smaller cubes
3 tbsp balsamic glaze (recommend colavita brand, wholefoods brand, or sprouts brand but use whatever you can find)
1 tbsp arrowroot starch
3 tbsp avocado oil
1/2 tsp garlic powder
1/2 tsp onion powder
for the salad:
4 cups cooked pasta of choice
1 cup chopped spinach
1 and 1/2 cups halved cherry tomatoes
8 ounces miyoko’s mozzarella (rolled into balls) but use whatever you can find
1/3 cup chopped fresh basil
for the vinaigrette:
1/4 cup + 1 tbsp avocado oil
3 tbsp rice vinegar
1/2 tsp sea salt
pepper to taste
to finish:
balsamic glaze, to drizzle on top
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
Subscribe to The Beet Drop and get all of the latest posts sent straight to your inbox.
