vegan caprese pasta salad

Vegan Caprese Pasta Salad

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Last Updated on May 27, 2021 by Juliette Sebock | An Ideal Life

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.

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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 Mediterranean dressing! If I’m short on time, I’ll use Aldi’s Greek vinaigrette.

Try it yourself by adding that dressing to an Instacart order—if you use our referral link, you’ll save $10 on your first delivery!

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.

Closeup Caprese Pasta

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 mins
Cook Time 10 mins
Total Time 30 mins
Course Side Dish
Cuisine American, Italian


  • 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)


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

For the dressing:

  • Combine ingredients in mason jar or vessel of choice
  • Shake or stir to thoroughly combine
  • Refrigerate until ready for use. 

For pasta salad:

  • Half (or quarter, if you prefer!) grape tomatoes and set aside. 
  • Dice avocado. 
  • 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. 
  • Fold in tomatoes and avocado slices. 
  • Chill for at least half an hour before serving (the longer it rests, the more dressing is absorbed by the pasta and veggies!). 
Keyword Avocado, Pasta

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! I also plan to try this with gluten-free pasta in the not-so-distant future.

Tried our vegan caprese pasta salad? Let us know your thoughts in the comments or @anideallifeblog, especially if you put your own unique twist in the dish!

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