Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
388 kcal
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Course
Main Course, Salad
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Cuisine
Mediterranean, Vegan
Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette
Description
This pasta salad features cooked and cooled farfalle pasta tossed with chopped baby spinach, oil-packed sun-dried tomatoes, diced cucumber, and vegan feta cheese. The lemon garlic herb vinaigrette, made from fresh garlic, garlic powder, black pepper, oregano, olive oil, lemon juice, and salt, gives the salad a zesty, herbal flavor that ties the ingredients together. Optional additions like parsley, black pepper, and vegan parmesan add extra layers of freshness and umami.
The salad is versatile with the inclusion of seasonal vegetables such as artichoke hearts, olives, or roasted vegetables. Chilling the salad after dressing allows the flavors to meld. It can be served as a light lunch, picnic dish, or side alongside grilled proteins.
Variants include adding chickpeas, artichoke hearts, or baked tofu seasoned with herbs and garlic to increase protein content and texture variety.
Ingredients
- 8 oz farfalle pasta or other pasta
- 4 oz baby spinach or other greens, about 2 cups packed
- 1/3 cup sun dried tomato oil packed, chopped
- 1 cucumber peeled and cubed, small
- 1/4 cup vegan feta
- vegan cream cheese I like Kite hill almond plain
- parsley black pepper, vegan parm (optional) for garnish, fresh
- zucchini chopped artichoke hearts, olives, roasted; other add ins
- seasonal vegetables chopped artichoke hearts, olives, roasted; other add ins
Dressing:
- 1 garlic large clove, pressed or minced
- 1/2 tsp garlic powder
- 1/4 tsp black pepper or more
- 1/2 tsp oregano dried, or parsley
- 3 tbsp olive oil really good extra virgin
- 2 tbsp lemon juice or more
- 1/4 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
- To add more protein or texture, include chickpeas, artichoke hearts, or baked tofu seasoned with salt, pepper, oregano, garlic, and olive oil.
- Nutrition information is provided per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Sodium | 250mg | 10% |
| Potassium | 700mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2790IU | 56% |
| Vitamin C | 17.1mg | 19% |
| Calcium | 70mg | 7% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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