Fresh, bright, and straightforward to put together, Tuscan Pasta Salad with Lemon Garlic Herb Vinaigrette is a vegan, vegetarian Mediterranean, Vegan main course, salad made with farfalle, baby spinach or other greens, about 2 cups packed, and chopped sun dried tomato in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course, Salad
  • Cuisine: Mediterranean, Vegan

Ingredients

  • 8 oz farfalle (, or other pasta)
  • 4 oz baby spinach or other greens, about 2 cups packed
  • 1/3 cup chopped sun dried tomato ((oil packed))
  • 1 small cucumber (peeled and cubed)
  • 1/4 cup vegan feta
  • or vegan cream cheese ((I like Kite hill almond plain))
  • fresh parsley (, black pepper, vegan parm (optional) for garnish)
  • other add ins: roasted zucchini or seasonal veggies (, chopped artichoke hearts, olives)

Dressing:

  • 1 large clove garlic pressed or minced
  • 1/2 tsp garlic powder
  • 1/4 tsp or more black pepper
  • 1/2 tsp dried oregano or parsley
  • 3 tbsp really good extra virgin olive oil
  • 2 tbsp or more lemon juice
  • 1/4 tsp salt

Method

  1. Cook the pasta according to instruction on the package. Rinse in cold water to cool compleltely and add to a large bowl. Combine the rest of the salad ingredients except feta.
  2. Make the dressing by mixing all the ingredients in a small bowl. (variation: Replace some of the lemon juice with red wine vinegar).
  3. Drizzle and mix the dressing with the salad when ready to serve. Toss well to coat all the greens. Add feta towards the end while tossing. Garnish with fresh parsley or thyme, black pepper and vegan parm(optional). Let sit for 5 mins and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.