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Vegan Spinach and Sun-Dried Tomato Pasta Salad
4.8 from 18 votes

Vegan Spinach and Sun-Dried Tomato Pasta Salad

You're going to love this fresh and flavorful pasta salad! And it's delicious served cold, warm, or at room temperature. Try it once... crave it ALWAYS! 

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Course: Dinner
Cuisine: Italian

Ingredients

For the Sun-Dried Tomato Vinaigrette Dressing:
  • 1/2 cup olive oil from sun-dried tomatoes
  • 1/3 cup sun-dried tomatoes
  • 1/3 cup red wine vinegar
  • 2 Tablespoons water
  • 2 garlic cloves, peeled
  • 1/2 Tablespoon Dijon mustard
  • 2 teaspoons granulated sugar
  • 1 salt 1/4 teaspoon
  • 1/2 teaspoon garlic powder
  • 1 Italian seasoning 1/2 teaspoons
  • 2 basil big handfuls, fresh (about 1/2 cup packed
For the Spinach and Sun-Dried Tomato Pasta Salad: 
  • 1 farfalle pasta 16 ounces
  • 1/2 cup sun-dried tomatoes roughly chopped
  • 1 pint grape tomato sliced in half
  • 1 baby spinach 1/2 cups, roughly chopped
  • 1 basil big handful, fresh, roughly chopped
  • 1 onion small red, diced
  • 1/2 cup kalamata olive pitted and sliced

Instructions

For the Sun-Dried Tomato Vinaigrette Dressing:
    Cup of Yum
  1. Combine all of the ingredients in a blender or food processor and pulse until completely smooth. Taste and adjust seasonings as needed. Set aside. 
For the Spinach and Sun-Dried Tomato Pasta Salad: 
  1. Place a large pot of salted water over high heat and bring it to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes. 
  2. When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute.
  3. Place cooled pasta in a large mixing bowl and add the dressing, toss well to coat.
  4. Add the sun-dried tomatoes, grape tomatoes, spinach, basil, onion, and olives and toss well to combine. Serve at once, or chill until needed.