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tomato salad with vegan mozzarella balls
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5 from 4 votes

Vegan Miniature Mozzarella Ball Pasta Salad

This fully vegan mozzarella ball pasta salad is going to blow your mind.
Prep Time20 mins
Cook Time25 mins
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Italian
Keyword: pasta salad, vegan mozzarella balls, vegan mozzarella pasta salad
Servings: 4 people
Author: Richard Makin


  • High Speed Blender


For the Mozzarella Balls

  • 90 g silken tofu (firm)
  • 40 g plant milk (I used oat)
  • 1 tsp nutritional yeast
  • 20 g lemon juice
  • 2 tbsp tapioca starch
  • 3/4 tsp kappa carrageenan
  • 40 g deodorised coconut oil

For the Mozzarella Ball Marinade

  • 30 g extra virgin olive oil
  • zest and juice of 1 lemon
  • 2 tbsp minced parsley
  • 1 tbsp minced basil
  • 1 tsp flaky sea salt
  • 1 clove of garlic (crushed with the side of a knife)

For the Pesto Dressing

  • 45 g fresh basil leaves (roughly chopped)
  • 20 g fresh parsley leaves (roughly chopped)
  • 45 g extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp nutritional yeast
  • 80 g cashews (toasted in a dry frying pan)
  • 2 cloves garlic (roughly chopped)
  • 1/2 tsp fine sea salt
  • 6 tbsp water

For the Pasta Salad

  • 350 g vegan pasta (I used spirali)
  • 250 g mixed baby tomatoes
  • 100 g olives (chopped into 1/2cm discs)
  • Small bunch of fresh basil


To Make the Mozzarella Balls

  • Half fill a large tub or a deep saucepan with cold water and a handful of ice cubes. Set aside.
  • Place all the mozzarella ingredients in the cup of a high speed blender and blitz until very smooth. Transfer the mixture to a medium saucepan and place over a medium/low heat. Whisking constantly with a metal whisk, raise the temperature of the cheese mixture until it starts to thicken - keep whisking until it’s very stringy and comes away from the sides of the pan. Remove from the heat.
  • While the mixture is hot, use two spoons (or better yet, two melon ballers or two semi-spherical tsp measureto pinch a portion of the mixture, forcing it into a ball shape. Lower the two spoons of mixture into the ice water before separating them. The ball of mozzarella should fall out (it may need a little heland will firm up almost immediately. Leave the ball of mozzarella in the cold water and repeat the process until you have no more mixture left.
  • While the mozzarella is chilling, prepare the marinade.

To Make the Marinade

  • Mix all the ingredients together in a jar, tub or deli pot. Using your hand, carefully remove the mozzarella balls from the water and place in the marinade. Cover with a lid and place in the fridge for minimum 4 hours or up to a week.

To Make the Pesto Dressing

  • Place all the ingredients in the cup of a high speed blender and blitz until smooth. Set aside.

To Make the Pasta Salad

  • Boil the pasta in salted water and drain once cooked but al dente. Cover with cold water and allow to chill for 5 minutes.
  • Toss together all the salad ingredients and dress with the pesto dressing. Top with the mozzarella balls and serve with a good grind of black pepper and a final drizzle of olive oil.