Warm Pasta Salad
 
 
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!
Author:
Ingredients
  • 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
Directions
  1. Cook pasta according to package instructions; drain. Return to the pan and add the spinach, basil, parsley, green onion, bell pepper, and tomatoes.
  2. In a small bowl, whisk together all of the dressing ingredients; add to the pasta mixture and coat well and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/04/13/warm-pasta-salad/