Description

A fresh and vibrant Caprese Quinoa Pasta Salad combining juicy tomatoes, aromatic basil, and creamy plant-based mozzarella with protein-packed quinoa and small pasta shapes. Tossed in a tangy apple cider vinegar dressing enhanced with vegetarian Worcestershire sauce and fresh garlic, this colorful and nutritious salad is perfect for lunch, dinner, or potlucks.

Ingredients

Scale

Grains and Pasta

1 cup quinoa
1 cup small pasta shapes (e.g., mini shells or orzo, gluten-free if desired)

Fresh Produce

Fresh tomatoes (ripe, juicy; halved or quartered depending on size)
Fresh basil leaves, finely chopped
1 clove fresh garlic, minced

Dairy Alternatives

Plant-based mozzarella, diced into small cubes

Dressings and Seasonings

3 tablespoons extra virgin olive oil (natural)
1 tablespoon natural apple cider vinegar
1 teaspoon vegetarian Worcestershire sauce (natural)
Salt, to taste
Fresh ground black pepper, to taste

Instructions

Cook the quinoa and pasta: Rinse 1 cup of quinoa under cold running water to remove any bitterness. Cook according to package instructions, boiling it in double the amount of water until tender and fluffy. In a separate pot, boil 1 cup of small pasta shapes until al dente. Drain both quinoa and pasta and rinse under cold water to cool and keep texture fresh.
Prepare the fresh ingredients: While quinoa and pasta cook, halve or quarter the fresh tomatoes depending on size, finely chop fresh basil leaves, dice plant-based mozzarella into small cubes, and mince one clove of fresh garlic.
Make the dressing: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil (natural), 1 tablespoon natural apple cider vinegar, 1 teaspoon vegetarian Worcestershire sauce (natural), minced garlic, salt, and fresh ground pepper until well combined to create a tangy savory dressing.
Combine all ingredients: In a large bowl, gently toss the cooked quinoa, pasta, fresh tomatoes, chopped basil, and plant-based mozzarella. Pour the dressing over the salad and stir lightly until evenly coated. Taste and adjust seasoning as needed.
Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Stir once more before plating and garnish with fresh basil leaves, a drizzle of extra virgin olive oil (natural), and a pinch of crushed black pepper if desired.

Notes

Rinse quinoa well to remove bitterness for a cleaner, nuttier taste.
Use room temperature dressing so it coats ingredients evenly in the fridge.
Reserve a splash of pasta cooking water to loosen dressing if salad feels dry.
Chop ingredients uniformly to ensure balanced bites.
Prepare the salad a few hours ahead to develop richer flavors.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Boiling and Tossing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 4g
Sodium: 220mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: Thirty-eight g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg

Keywords: Caprese salad, quinoa salad, plant-based mozzarella, summer salad, vegetarian, gluten-free, healthy pasta salad