I tend to make cold pasta salads in the spring and summer and I think I’ve been craving them, but I went with making it warm—just seemed like the thing to do. It came out delicious and I’m anxious to try the chilled leftovers!
INGREDIENTS:
1 lb bow-tie pasta
2 C fresh spinach, chopped
1 C parsley, chopped
1/2 C fresh basil, chopped
3 green onions, sliced
1 bell pepper (any variety), diced
2 tomatoes, chopped
Optional: vegan Parmesan
Dressing:
3 Tbs balsamic vinegar
1/2 tsp truffle oil
2 tsp garlic, minced
1 Tbs Dijon mustard
1/3 C Tofutti sour cream
Salt and pepper, to taste
DIRECTIONS:
Cook pasta according to package instructions; drain. Return to the pan and add the spinach, basil, parsley, green onion, bell pepper, and tomatoes.
In a small bowl, whisk together all of the dressing ingredients; add to the pasta mixture and coat well and enjoy!
- 1 lb bow-tie pasta
- 2 C fresh spinach, chopped
- 1 C parsley, chopped
- ½ C fresh basil, chopped
- 3 green onions, sliced
- 1 bell pepper (any variety), diced
- 2 tomatoes, chopped
- Optional: vegan Parmesan
- Dressing:
- 3 Tbs balsamic vinegar
- ½ tsp truffle oil
- 2 tsp garlic, minced
- 1 Tbs Dijon mustard
- ⅓ C Tofutti sour cream
- Salt and pepper, to taste
- Cook pasta according to package instructions; drain. Return to the pan and add the spinach, basil, parsley, green onion, bell pepper, and tomatoes.
- In a small bowl, whisk together all of the dressing ingredients; add to the pasta mixture and coat well and enjoy!
Agree with you that cold and warm salads are great choices for family meals, especially when using fresh ingredients as your recipe features. Very good tip about serving the salad warm but enjoying it cold as leftover, our family likes doing that as well. Your recipe is easy to follow and makes for a fast lunch, nice time savings benefit. Thank you for sharing, will definitely be trying it soon.