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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