Tuscan Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8
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Calories
205 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Tuscan Pasta Salad
Description
This salad starts with bowtie pasta cooked until al dente, then rinsed and cooled. A vinaigrette is whisked together from sun-dried tomato oil or olive oil, red wine or apple cider vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper. The cooked pasta is combined with halved grape tomatoes, diced red bell pepper, thinly sliced red onion, quartered cucumber, crumbled feta cheese, chopped sun-dried tomatoes packed in oil, and fresh baby spinach leaves. Everything is tossed well to distribute the flavors.
The result is a vibrant pasta salad combining the firm bite of pasta, crispness from fresh vegetables, creamy saltiness from feta, and tang from the vinaigrette. The sun-dried tomatoes and Italian seasoning add depth and a hint of Mediterranean character. It benefits from chilling at least one hour—up to 24 hours—to blend the flavors and create a refreshing dish that holds well in the fridge for several days.
This recipe can be adapted for dietary preferences by using gluten-free pasta or vegan cheese substitutes. It is a convenient make-ahead meal or accompaniment ideal for warm-weather lunches or potlucks.
Ingredients
- 8 oz. bowtie pasta or other short pasta (I used Barilla Protein+)
- 8 oz. grape tomatoes halved
- 1 red bell pepper diced, 180g
- 1 red onion thinly sliced, small, 140g
- 1/2 cucumber quartered, large, 180g
- 1/2 cup feta cheese fat-free or reduced fat, block for best flavor, 56g
- 1/4 cup sun-dried tomatoes the kind in oil (California Sun Dry, 60g
- 2 cups baby spinach 60g
Vinaigrette
- 2 Tbsp sun-dried tomato oil or olive oil, 30g
- 1/4 cup red wine vinegar or apple cider vinegar, 60g
- 1 Tbsp Dijon mustard 15g
- 1.5 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Bring a large pot of water to a boil. Generously salt the water, then add the pasta. Cook until al dente according to package instructions. Drain and rinse with cold water.
- In a very large bowl, whisk together the vinaigrette ingredients. Then add the cooked pasta, tomatoes, peppers, red onion, cucumber, feta cheese, sun dried tomatoes and spinach to the bowl. Mix well.
- Refrigerate for at least one hour hour or until ready to serve. Taste before serving and add more salt andpepper if needed. Best if refrigerated for 24 hours.
Notes
- Use gluten-free pasta to adapt this salad for gluten intolerance.
- Omit or substitute feta cheese with vegan cheese for a dairy-free version.
- Prepare in advance and refrigerate; flavor improves after several hours and the salad stays fresh up to 5 days if stored properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1/8 of recipe (211g) | |
| Calories | 205kcal | 10% |
| Carbohydrates | 26.2g | 9% |
| Protein | 8.1g | 16% |
| Fat | 7.5g | 12% |
| Saturated Fat | 1g | 5% |
| Fiber | 3.9g | 16% |
| Sugar | 3.7g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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