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. Jump to Recipe
Hot Soups have been put on the fall burner and pasta salads are making their way to everyday lunches. They are easy, hearty and perfect for the weather. This Tuscan pasta salad is inspired from a version we had at a restaurant. It has simple everyday ingredients and comes together quickly.
Boil the pasta, cool and toss with spinach, sundried tomato, cucumber and the lemon garlic herb dressing. Add in some vegan feta or vegan cream cheese to finish and some freshly ground black pepper. The lemon vinaigrette is amazing! You will want to make a double batch to add to many other salad bowls. A good quality olive oil takes it to another level.
Add artichokes, olives, fresh cherry tomatoes, or chickpeas for variation. Simple, Everyday ingredients, Summery!
More Summer Bowls from the blog
- Peanut Butter Roasted Cauliflower Bowl. GF
- Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF
- BBQ Tofu and Veggie Bowl. GF
- Quinoa Cauliflower Bowl with almond Sriracha sauce GF
- Chili Garlic Tofu Bowl with Vermicelli. GF
- Sour Cream Roasted Potato Cauliflower Chickpea Bowl
Tips to make a great Summer Pasta Salad
- Make the salad ahead of time and store without the dressing to keep the greens fresh. The salad will be fine for a few hours. Overnight dressing will wilt the greens a bit too much.
- Add some chickpeas or baked tofu to make a hearty meal
- Use pasta of choice or cooked large grains to make it gluten-free.
If you make this recipe, do let me know in the comments how it turned out.
Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette
Ingredients
- 8 oz farfalle , or other pasta
- 4 oz baby spinach or other greens, about 2 cups packed
- 1/3 cup (36.67 g) chopped sun dried tomato (oil packed)
- 1 small cucumber peeled and cubed
- 1/4 cup (37.5 g) 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 (0.5 tsp) garlic powder
- 1/4 tsp (0.25 tsp) or more black pepper
- 1/2 tsp (0.5 tsp) dried oregano or parsley
- 3 tbsp really good extra virgin olive oil
- 2 tbsp or more lemon juice
- 1/4 tsp (0.25 tsp) salt
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
Nutrition
Sarah says
July 7, 2018 at 10:00 amJust made this and it’s delicious! Thank you.
Richa says
July 7, 2018 at 10:36 amAwesome! that was quick!
Misa May says
July 7, 2018 at 12:50 pmMade this for lunch today. Great salad. Will probably be out new go to summer pasta salad recipe.
Thank you!
Richa says
July 7, 2018 at 1:19 pmAmazing!! Thanks
Susan says
July 7, 2018 at 9:29 pmMade this for supper. Great dessing
Richa says
July 8, 2018 at 11:15 amawesome
MareePSasja says
July 7, 2018 at 11:42 pmHi Richa, a question – why do you use both fresh garlic and garlic powder in the dressing? I understand some people think garlic powder is less ‘aggressive’ in things like sauces, but I’m wondering about the use of both.
Richa says
July 8, 2018 at 11:16 amthey both add different flavors. also raw garlic takes longer to infuse
Patty says
July 31, 2018 at 7:52 pmLove this salad! (FYI…typo “other greens”). Thank you for so many amazing recipes…you’re the only blogger I folllow!
Richa says
July 31, 2018 at 8:03 pmThank you Patty! So glad the recipes turn out great!
Nicole says
June 20, 2020 at 7:16 amJust made the dressing from this today and OMG SO GOOD. I made a pasta salad (no more cooking supper For a few days during this heat wave, yay) with it and then promptly made another jar for the fridge.
Thanks for sharing!
Vegan Richa Support says
June 20, 2020 at 9:18 amSo glad you enjoyed this!
Richa says
June 20, 2020 at 12:47 pmAwesome
Juanita says
January 4, 2021 at 9:25 pmI LOVED this! I added some cous cous as well and it was to die for. Thank you.
Vegan Richa Support says
January 6, 2021 at 12:57 pmwow! thank you