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Vegan Spinach and Sun-Dried Tomato Pasta Salad
Benchi

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!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 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 fresh basil (about 1/2 cup packed)
  • 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

Equipment

  • Blender or food processor
  • Large pot
  • mixing bowl

Method
 

Instructions
  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.
  2. 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.
  3. When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute.
  4. Place cooled pasta in a large mixing bowl and add the dressing, toss well to coat.
  5. Add the sun-dried tomatoes, grape tomatoes, spinach, basil, onion, and olives and toss well to combine. Serve at once, or chill until needed.