Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette

A bowl of Tuscan Pasta Salad on a light worktop. A hand holds the side of the bowl

5 from 9 votes

Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette

Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette. Farfalle Pasta Salad with sun dried tomato, cucumber, spinach, vegan feta and Tuscan/Mediterranean flavors. Vegan Soyfree Recipe. Can be nutfree and glutenfree.

Prep Time15

Cook Time10

Total Time25

Course: Main Course, Salad

Cuisine: Mediterranean, Vegan

Keyword: lemon vinaigrette, mediterranean pasta salad

Servings:

Author: Vegan Richa

Ingredients

8 oz farfalle , or other pasta
4 oz baby spinach or other greens, about 2 cups packed
1/3 cup chopped sun dried tomato (oil packed)
1 small cucumber peeled and cubed
1/4 cup vegan feta
or vegan cream cheese ( I like Kite hill almond plain)
fresh parsley , black pepper, vegan parm (optional) for garnish
other add ins: roasted zucchini or seasonal veggies , chopped artichoke hearts, olives

Dressing:

1 large clove garlic pressed or minced
1/2 tsp garlic powder
1/4 tsp or more black pepper
1/2 tsp dried oregano or parsley
3 tbsp really good extra virgin olive oil
2 tbsp or more lemon juice
1/4 tsp salt

US Customary - Metric

Instructions

Cook the pasta according to instruction on the package. Rinse in cold water to cool compleltely and add to a large bowl. Combine the rest of the salad ingredients except feta.
Make the dressing by mixing all the ingredients in a small bowl. (variation: Replace some of the lemon juice with red wine vinegar).
Drizzle and mix the dressing with the salad when ready to serve. Toss well to coat all the greens. Add feta towards the end while tossing. Garnish with fresh parsley or thyme, black pepper and vegan parm(optional). Let sit for 5 mins and serve.

Notes

Add chickpeas, artichoke hearts, or baked tofu (with salt, pepper, oregano, garlic, oil) for variation.

Nutrition is for 1 serve

Nutrition

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