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Vegan Caprese Pasta Salad

Ages ago, I stumbled across a vegan caprese recipe that substituted avocado for cheese and I was hooked. I’ve adapted my recipe time and again, settling on what I think might be the final product: vegan caprese pasta salad.

Click here to go straight to the recipe!

As you probably know from recipes like my Salad Stuffed Shells, I really like pasta salad. I’m also a huge avocado fan (like in our brunch-worthy avocado toast!).  Put together? Nothing but *heart eyes*.

I love this homemade dressing with it, but you can easily substitute your favourite store-bought, vegan-friendly Greek dressing! If I’m short on time, I’ll use Aldi’s Greek vinaigrette!

This recipe is super customizable in that you can really adjust the amounts (and type/shape of pasta!) to fit your preference. Love tomatoes? Add more tomato! Really like the aesthetic of farfalle?

Go for it.

Vegan Caprese Pasta Salad

This recipe combines some of my favourite ingredients to create a refreshing, delicious pasta salad that's perfect for a picnic or just because. 

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 1 box pasta, cooked and cooled
  • 1-2 avocado, diced
  • 1/2 cup grape tomatoes


  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tsp garlic powder
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 1 tsp parsley
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 tsp nutritional yeast (optional)


  1. If not done beforehand, cook pasta as directed on box. Allow to chill while preparing dressing and vegetables. 

For the dressing:

  1. Combine ingredients in mason jar or vessel of choice

  2. Shake or stir to thoroughly combine

  3. Refrigerate until ready for use. 

For pasta salad:

  1. Half (or quarter, if you prefer!) grape tomatoes and set aside. 

  2. Dice avocado. 

  3. Remove dressing from refrigerator and pour over pasta. You can adjust the amount as desired - save any extra for a salad! I tend to use about 1/2 of the dressing made here. 

  4. Fold in tomatoes and avocado slices. 

  5. Chill for at least half an hour before serving (the longer it rests, the more dressing is absorbed by the pasta and veggies!). 

I haven’t tried it myself yet, but I think this would be really good with some fresh basil added in as well, to really up the caprese factor!

Tried our vegan caprese pasta salad? Let us know your thoughts in the comments!

Vegan Caprese Pasta Salad


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