Print
Make sure to buy sun-dried tomatoes that are packed in olive oil. I urge this because you'll use the oil for the salad dressing! Could you use regular olive oil? Technically, yes. But it would be missing that sun-dried infused flavor that makes the dressing extra. So just buy the oil packed tomatoes and trust me on this ;) I'm pretty confident you'll thank me after one bite!

Vegan Spinach and Sun-Dried Tomato Pasta Salad

Prep

Cook

Total

Yield 8 servings

You're going to love this fresh and flavorful pasta salad! And it's delicious served cold, warm, or at room temperature. Try it once... crave it ALWAYS! 

Ingredients

For the Sun-Dried Tomato Vinaigrette Dressing:

For the Spinach and Sun-Dried Tomato Pasta Salad: 

Instructions

For the Sun-Dried Tomato Vinaigrette Dressing:

  1. Combine all of the ingredients in a blender or food processor and pulse until completely smooth. Taste and adjust seasonings as needed. Set aside. 

For the Spinach and Sun-Dried Tomato Pasta Salad: 

  1. Place a large pot of salted water over high heat and bring it to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes. 
  2. When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute.
  3. Place cooled pasta in a large mixing bowl and add the dressing, toss well to coat.
  4. Add the sun-dried tomatoes, grape tomatoes, spinach, basil, onion, and olives and toss well to combine. Serve at once, or chill until needed. 

Courses Dinner

Cuisine Italian

Recipe by Baker by Nature at https://bakerbynature.com/vegan-spinach-and-sun-dried-tomato-pasta-salad/