If you like fresh, Italian-inspired flavors, you’ll love this Vegan Tortellini Caprese Salad. The classic Caprese salad, made with ripe tomatoes, fresh basil, and creamy mozzarella, is given a plant-based twist by adding tender vegan tortellini for extra heartiness. This Vegan Tortellini Caprese Salad is vibrant, colorful, and packed with flavorful Mediterranean ingredients, but it’s also substantial enough to serve as a complete meal. Adding a light olive oil dressing or a simple balsamic glaze to each bite strikes a balance between freshness and richness.
STATS
- Diet: Vegan,
- Course: Side, main, salad
- Cuisine: Italian-inspired
- Prep done in fifteen minutes
- Cooking time: Ten minutes(for tortellini)
- Twenty-five minutes will be spent in total
- Size per serve: 1 bowl per person
- Number of servings(total): Four servings
- Cooking method: Stovetop (for pasta), no-bake assembly
- Difficulty: Easy
TOOLS
- Large mixing bowl
- Cutting board
- Large pot(for boiling tortellini)
- Sharp knife
- Colander(to drain pasta)
- Wooden spoons or salad tongs
INGREDIENTS
- Mozzarella balls, one cup
- 1 tablespoon of balsamic glaze
- Tortellini, ten oz
- 2 tablespoons of oil
- To taste of black pepper and salt
- 1 and 1/2 cups of cherry tomatoes
- Basil leaves, half a cup
INGREDIENT NOTES
BALSAMIC GLAZE
- This will add tang and sweetness to the salad. You may replace it with balsamic vinegar + a little maple syrup to get the same results.
MOZZARELLA
- Vegan mozzarella will give the true caprese flavor. We should use the cashew or coconut-based mozzarella balls. You may use the firm tofu cubes marinated in lemon and oil. and herbs.
VEGAN TORTELLINI
- You may use either commercial or homemade tortellini that must be dairy and egg-free. You may replace it with regular vegan pasta shells or vegan ravioli.
BASIL
- Use the fresh leaves of basil to give an authentic Italian taste and fragrance. You may use the fresh baby spinach leaves or fresh parsley instead.
CHERRY TOMATOES
- Including succulent and flavorful cherry tomatoes after cutting them in half will have you a refreshing salad. You may swap them with either grape tomatoes or diced heirloom tomatoes.
INSTRUCTIONS
- First, cook the vegan tortellini till tender as per the directions given on the pack.
- Then transfer them to the strainer, so all the water can pass out.
- Now, mix vegan mozzarella balls, cherry tomatoes, and basil leaves in a big mixing bowl.
- Add the boiled, drained, and cooled tortellini to that bowl.
- Then pour the olive oil and balsamic glaze over the tortellini.
- At the end, add the black pepper and salt as per your taste.
- Now, give all the items a good mix to properly coat and season them.
- You can now immediately serve the salad.
- You may also refrigerate the Vegan Tortellini Caprese Salad for fifteen minutes, then serve.
TIPS
- Always add the ingredients to a large mixing bowl to mix them all properly.
- You may add the marinated tofu cubes or boiled chickpeas to boost the protein content.
- Never overcook the tortellini; otherwise, it will become extra soft and lose its shape.
- Use a bit of red pepper flakes to enjoy the spicy salad. They also add color.
STORING DIRECTIONS FOR LEFTOVERS
FRIDGE
- Save the remaining salad without adding basil leaves in a sealed box. Refrigerate it for approximately. three days. Add the fresh leaves of basil right before serving.
FREEZING
- We never advise you to freeze the salad as tomatoes and tortellini lose their texture upon defrosting. We prefer it fresh or refrigerated only.
FAQs
Is it possible to prepare the vegan mozzarella at home?
- Yes, use a paste of soaked cashews with lemon juice and tapioca starch to make the cashew mozzarella at home.
May I use the regular vegan pasta in place of vegan tortellini?
- Sure, vegan fusilli or penne will be suitable for this salad. But still prefer tortellini.
Can I make this oil-free?
- Yes, use aquafaba or lemon juice in place of olive oil to lower the calories.
NUTRITIONAL FACTS/SERVING
Size per serve: One-fourth of the recipe
Calories: ~320 kcal
Carbs(total): Forty-two grams
Fiber: 6 g
Net carbohydrates: Thirty-six grams
Fats: 12 g
Sugar: Seven grams
Proteins: 11 g
Sodium: 420 milligrams
