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!).