Vegan Tuscan-Inspired Pasta Salad

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. 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.

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You’ll need:

For the pasta salad:

  • Cooked pasta
  • Cannellini beans
  • Red onion
  • Sun-dried tomatoes or sliced cherry tomatoes
  • Baby spinach
  • Black olives
  • Vegan parmesan
  • Fresh basil

For the dressing:

  • Olive oil
  • White wine vinegar
  • Water
  • Dijon mustard
  • Agave or maple syrup
  • Garlic – fresh or dried minced
  • Oregano
  • Salt
  • Pepper

To make it:

Cook and drain your pasta, then toss with a bit of oil to prevent sticking. Set aside and allow to cool down a bit.

Combine all pasta salad ingredients in a large bowl.

For the dressing, pour all ingredients into a jar with a tight-fitting lid and give it a good shake. Pour over top of the salad and toss to combine. Let sit in the fridge for at least an hour before serving. I find it’s even better the next day 😉

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Serving suggestions:

Occasions I like to make pasta salad for include: picnics, backyard BBQs, family get-togethers, and potlucks. More often than not, though, 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.

Here are some mains to try out alongside this tuscan pasta salad:

Vegan Jalapeño Burgers

Buffalo Cauliflower & Ranch Coleslaw Pretzel Hoagies

Buffalo Chickpea Pizzas

No Mayo Chickpea Salad

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Vegan Tuscan Pasta Salad

Vegan Tuscan-Inspired Pasta Salad

Hannah
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.
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr 10 mins
Course Side Dish
Cuisine Mediterranean
Servings 6 servings

Ingredients
  

  • 10 oz farfalle pasta
  • 1 (15oz) can cannellini beans drained and rinsed
  • 1/4 large red onion thinly sliced
  • 1/2 cup julienne-cut sun dried tomatoes, in oil oil drained*
  • 1-2 cups baby spinach
  • 1 (6oz) can sliced black olives
  • 1/2 cup vegan parmesan shreds or feta
  • 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
  • 3 cloves minced garlic or dried garlic granules
  • 2 tsp dry oregano
  • 1 tsp kosher salt to taste
  • 1 tsp freshly ground black pepper to taste

Instructions
 

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

Notes

*2 cups of sliced cherry tomatoes can be subbed for the sun-dried tomatoes
*Red wine vinegar or lemon juice can be used as a substitute for the white wine vinegar
Keyword bisque, pasta salad, tuscan pasta, tuscan pasta salad, vegan pasta salad, vegan tuscan pasta, vegan tuscan pasta salad

9 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.

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  4. Pingback: Vegan Jalapeño Burgers | Plants in My Pants

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