Vegan Tuscan-Inspired Pasta Salad

This Tuscan-inspired pasta salad is summer’s best bud.

It’s packed with cannellini beans, sun-dried tomatoes, fresh basil, red onion, black olives, vegan parmesan, and baby spinach.

For the dressing, you’ll just throw olive oil, vinegar, dijon mustard, and a handful of other seasonings into a jar and give that baby a shake. Easy, right? Plus the only things you’ll have to chop are the onion and basil.

Advertisements

Occasions I like to make pasta salad for include:

Picnics, backyard BBQs, family get-togethers, and potlucks.

But more often than not, I’ll just make a big batch during the week so I have something to snack on or use as a side dish for days.

So if you’ve got time to boil some pasta and throw some stuff in a bowl, this recipe’s for you!

I’ve used bowtie/farfalle pasta, but you can use any short pasta that has nooks and crannies for the dressing and other ingredients to stick to. Think fusilli, rotini, penne. I also really recommend using fresh basil here because the flavor is unbeatable. You can ultimately do whatever you like, though!

Advertisements
Advertisements

Ingredients:

  • 16 oz dry farfalle pasta
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1/4 of 1 large red onion, thinly sliced
  • 1/2 cup julienne-cut sun dried tomatoes in oil, oil drained*
  • 1-2 cups baby spinach
  • 1 (6 oz) can sliced black olives
  • 1/2 cup vegan parmesan, shredded
  • 1/4 cup tightly packed fresh basil, chopped

Dressing:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup white wine vinegar*
  • 3 tbsp water
  • 1 tbsp dijon mustard
  • 1 tsp agave or maple syrup
  • 2 tsp garlic granules
  • 2 tsp dry oregano
  • 1 tsp kosher salt, to taste
  • 1 tsp freshly ground black pepper, to taste

Instructions:

  1. In salted water, cook pasta according to package instructions. Drain, toss with a little bit of oil to prevent sticking, set aside, and allow to cool.
  2. Add all dressing ingredients to a jar and shake to combine.
  3. Toss all ingredients and the dressing in a large bowl.
  4. Let sit in the fridge for at least an hour before serving.

Notes:

*You can subsitute 2 cups of sliced cherry tomatoes for the sun dried tomatoes

*Can substitute red wine vinegar for the white wine vinegar

6 thoughts on “Vegan Tuscan-Inspired Pasta Salad

  1. Alice Raviolo

    Love the Tuscan Inspired Pasta Salad recipe, but wish there was a better way to print it??? Any hints, other than trying to just print the page the actual recipe is on – (p. 7) and not the rest of the ads and pictures??? I lose the top line of the recipe this way, but just wrote the 16 oz. pasta at the very top of my printed page.

    • Hi Alice! I’ve just added a printable version. You can click “print this recipe” underneath the list of instructions. If you’re having any trouble, feel free to email me via my contact form and I can send you a PDF!

  2. Dale Daly

    I think I’m going to make a large portion and eat for a few days. Looks and should taste great and should re-heat nicely.

Leave a Reply