Vegan Spinach and Sun-Dried Tomato Pasta Salad

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:

  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. 
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