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Caprese Pasta Salad

Caprese Pasta Salad Caprese Pasta Salad

This #MoreThanMarinara recipe is brought to us by @kaleintheclouds!


  • 1/4 cup any Banza pasta (mismatched shapes is not a crime)
  • 4 oz. chopped tomato
  • 1 Tbsp fresh basil, chopped
  • 4 oz. firm tofu, cut into small cubes (chicken works too)
  • 1 tablespoon goat cheese crumbles (you can also use mozzarella but this is what I had!)
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. Bring a pot of water to a boil. Meanwhile, dice your tomato (or cut in halves if you’re using cherry tomatoes) and add to a medium-sized bowl.
  2. Chop the basil leaves, add to the same bowl, and set aside. 
  3. Drain your tofu, chop it into small cubes, and set aside in a small bowl.
  4. Cook, strain, and rinse your pasta, allowing it to cool for ~5 minutes before adding it to a large bowl.
  5. Add the chopped veggies, cubed firm tofu, olive oil, salt, pepper, and cheese to the large bowl and stir until evenly mixed. Enjoy! 

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