Servings
Font
Back
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
20 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 and 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 and 1/2 teaspoons Italian seasoning
  • 2 big handfuls of fresh basil (about 1/2 cup packed)
For the Spinach and Sun-Dried Tomato Pasta Salad: 
  • 1 (16 ounce) box farfalle pasta
  • 1/2 cup sun-dried tomatoes, roughly chopped
  • 1 pint grape tomatoes, sliced in half
  • 1 and 1/2 cups baby spinach, roughly chopped
  • 1 big handful fresh basil, roughly chopped
  • 1 small red onion, diced
  • 1/2 cup Kalamata olives, 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.