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

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.

Recipe Card

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

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5 from 8 votes

Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette

Prep Time15

Cook Time10

Total Time25

Course: Main Course, Salad

Cuisine: Mediterranean, Vegan

Keyword: lemon vinaigrette, mediterranean pasta salad

Servings: 4

Calories: 388kcal

Author: Vegan Richa

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

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

Nutrition is for 1 serve

Nutrition

Nutrition Facts

Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette

Amount Per Serving

Calories 388 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Sodium 250mg11%

Potassium 700mg20%

Carbohydrates 52g17%

Fiber 5g21%

Sugar 6g7%

Protein 11g22%

Vitamin A 2790IU56%

Vitamin C 17.1mg21%

Calcium 70mg7%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.