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End of Summer Vegan Caprese Salad (Vegan+GF)

Celebrate the end of the season with this simple and delicious pasta salad!

Prep Time 15 minutes
Cook Time 25 minutes
Soaking Time 20 minutes
Total Time 40 minutes
Servings 8 servings


  • 1 16-ounce box rotini pasta (Use gluten free if needed)
  • 4 cloves garlic minced
  • 1 small onion chopped
  • 1 teaspoon fresh rosemary minced
  • 1 teaspoon fresh thyme, minced
  • 1/3 cup olive oil divided
  • 2 medium tomatoes diced
  • 1 large zucchini diced
  • 2 tablespoons balsamic vinegar
  • 1 block firm tofu drained and dried of excess liquid
  • 2 teaspoons apple cider vinegar
  • salt and pepper to taste


  1. Cut the tofu into small cubes and throw into a bowl and add apple cider vinegar and a sprinkle of salt. Toss to coat. Place in the fridge to marinate for 15-30 minutes
  2. Prepare pasta according to package directions. While pasta is cooking, saute onion, garlic, rosemary, and thyme with 2 tablespoons oil until browned and fragrant.
  3. Drain pasta and pour into a large bowl. Add cooked onion mix, tofu, and veggies, then toss with remaining olive oil and balsamic. Season to taste with salt and pepper and serve at desired temperature