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Vegan Spinach and Sun-Dried Tomato Pasta Salad
Ashley Manila
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!
4.80
from
5
votes
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Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course
Dinner
Cuisine
Italian
Servings
8
servings
Ingredients
For the Sun-Dried Tomato Vinaigrette Dressing:
1/2
cup
olive oil from sun-dried tomatoes
1/3
cup
sun-dried tomatoes
1/3
cup
red wine vinegar
2
Tablespoons
water
2
garlic cloves, peeled
1/2
Tablespoon
dijon mustard
2
teaspoons
granulated sugar
1
and 1/4 teaspoon salt
1/2
teaspoon
garlic powder
1
and 1/2 teaspoons Italian seasoning
2
big handfuls of fresh basil (about 1/2 cup packed)
For the Spinach and Sun-Dried Tomato Pasta Salad:
1
(16 ounce) box farfalle pasta
1/2
cup
sun-dried tomatoes, roughly chopped
1
pint
grape tomatoes, sliced in half
1
and 1/2 cups baby spinach, roughly chopped
1
big handful fresh basil, roughly chopped
1
small red onion, diced
1/2
cup
kalamata olives, pitted and sliced
Instructions
For the Sun-Dried Tomato Vinaigrette Dressing:
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:
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.
When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute.
Place cooled pasta in a large mixing bowl and add the dressing, toss well to coat.
Add the sun-dried tomatoes, grape tomatoes, spinach, basil, onion, and olives and toss well to combine. Serve at once, or chill until needed.
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