Tuscan Pasta Salad

Course: Side Dish

Cuisine: Mediterranean

Prep Time: 20

Cook Time: 10

Additional Time: 1

Total Time: 1 30

Servings:

Calories: 205kcal

Author: Lauren

This Sun Dried Tuscan Pasta Salad recipe makes an excellent summer side dish to chicken or a burger. It seriously has so much flavor! Or make this a complete meal by adding in some chicken!

Print Recipe

Equipment

Vegetable chopper optional

Ingredients

8 oz. bowtie pasta or other short pasta (I used Barilla Protein+)
8 oz. grape tomatoes halved
1 red bell pepper (180g) diced
1 small red onion (140g) thinly sliced
1/2 large cucumber (180g) quartered
1/2 cup feta cheese (56g) fat-free or reduced fat, block for best flavor
1/4 cup sun dried tomatoes (60g) the kind in oil (California Sun Dry)
2 cups baby spinach (60g)

Vinaigrette

2 Tbsp oil from sun-dried tomatoes (30g) or olive oil
1/4 cup red wine vinegar (60g) or apple cider vinegar
1 Tbsp dijon mustard (15g)
1.5 tsp Italian seasoning
1/2 tsp EACH: garlic powder, salt, black pepper

Instructions

Bring a large pot of water to a boil. Generously salt the water, then add the pasta. Cook until al dente according to package instructions. Drain and rinse with cold water.
In a very large bowl, whisk together the vinaigrette ingredients. Then add the cooked pasta, tomatoes, peppers, red onion, cucumber, feta cheese, sun dried tomatoes and spinach to the bowl. Mix well.
Refrigerate for at least one hour hour or until ready to serve. Taste before serving and add more salt andpepper if needed. Best if refrigerated for 24 hours.

Notes

To make gluten-free: use gluten-free pasta noodles
To make vegan: omit feta cheese or sub for your favorite vegan-friendly cheese!

This is a great recipe to make in advance! Just prep as instructed and let sit in the fridge until ready to serve! This recipe will stay fresh in the fridge in an airtight container for up to 5 days.

Nutrition