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Rachel White

Sun-Dried Tomato Vegan Pasta Salad

Sun-Dried Tomato Vegan Pasta Salad combines tender pasta, bold tomatoes, fresh vegetables, and herb dressing for a rich, vibrant dish. It is easy to make and ideal for sharing.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cups
Course: Dinner, Lunch, Side, Snack
Cuisine: Italian
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 16 oz rotini pasta dry
  • 3 4 cup sun-dried tomatoes sliced, oil-packed drained
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 2 cup spinach chopped
  • 1 2 cup red onion thinly sliced
Dressing
  • 1 4 cup olive oil
  • 2 tbsp oil from sun-dried tomatoes
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice fresh
  • 2 cloves garlic minced
  • 1 tsp dried basil
  • 1 2 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Large Pot
  • Colander
  • Knife
  • Cutting Board
  • Measuring Cups
  • Whisk
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Boil pasta in salted water until tender with a slight bite. Drain and rinse until cool.
  2. Whisk olive oil, tomato oil, vinegar, lemon juice, garlic, basil, salt, and pepper until blended.
  3. Add pasta, sun-dried tomatoes, cherry tomatoes, cucumber, spinach, and onion to a large bowl.
  4. Pour dressing over the salad. Toss thoroughly until everything looks glossy and evenly coated.
  5. Chill for 20 minutes before serving. Toss again so pasta absorbs the bold flavors.

Notes

For softer texture, dress pasta while slightly warm. For firmer texture, chill pasta first. Freeze extra dressing only; fresh vegetables soften after thawing. Toss gently during assembly to keep tomatoes intact. Add olives, capers, basil, or vegan parmesan for flavor changes. Store covered in the refrigerator up to 4 days.