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Make sure to buy sun-dried tomatoes that are packed in olive oil. I urge this because you'll use the oil for the salad dressing! Could you use regular olive oil? Technically, yes. But it would be missing that sun-dried infused flavor that makes the dressing extra. So just buy the oil packed tomatoes and trust me on this ;) I'm pretty confident you'll thank me after one bite!

Vegan Spinach and Sun-Dried Tomato Pasta Salad

Ashley Manila
You're going to love this fresh and flavorful pasta salad! And it's delicious served cold, warm, or at room temperature. Try it once... crave it ALWAYS! 
4.84 from 6 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine Italian
Servings 8 servings

Ingredients
 

For the Sun-Dried Tomato Vinaigrette Dressing:

  • 1/2 cup olive oil from sun-dried tomatoes
  • 1/3 cup sun-dried tomatoes
  • 1/3 cup red wine vinegar
  • 2 Tablespoons water
  • 2 garlic cloves, peeled
  • 1/2 Tablespoon dijon mustard
  • 2 teaspoons granulated sugar
  • 1 and 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 and 1/2 teaspoons Italian seasoning
  • 2 big handfuls of fresh basil (about 1/2 cup packed)

For the Spinach and Sun-Dried Tomato Pasta Salad: 

  • 1 (16 ounce) box farfalle pasta
  • 1/2 cup sun-dried tomatoes, roughly chopped
  • 1 pint grape tomatoes, sliced in half
  • 1 and 1/2 cups baby spinach, roughly chopped
  • 1 big handful fresh basil, roughly chopped
  • 1 small red onion, diced
  • 1/2 cup kalamata olives, pitted and sliced

Instructions
 

For the Sun-Dried Tomato Vinaigrette Dressing:

  • Combine all of the ingredients in a blender or food processor and pulse until completely smooth. Taste and adjust seasonings as needed. Set aside. 

For the Spinach and Sun-Dried Tomato Pasta Salad: 

  • Place a large pot of salted water over high heat and bring it to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes. 
  • When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute.
  • Place cooled pasta in a large mixing bowl and add the dressing, toss well to coat.
  • Add the sun-dried tomatoes, grape tomatoes, spinach, basil, onion, and olives and toss well to combine. Serve at once, or chill until needed. 
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature