pasta salad Archives - Epicurean Vegan

Warm Pasta Salad

April 13, 2011 by epicureanvegan

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!

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: Epicurean Vegan

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

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!

Pesto and Green Olive Pasta Salad

January 31, 2011 by epicureanvegan

It’s so nice to be back home after two weeks; particularly, back in the kitchen. I escaped the snow to California, now I’m back in it and to add insult to injuries, we’re to have a high of 12 degrees today. Minus 18 is predicted tonight. Yippee. I hate winter. I made this salad for a fund-raising event because it was quick and easy, but now I’m thinking it was really my way of sticking it to Old Man Winter. Who says who can’t have a summery pasta salad during the ugly winter months? Certainly not me. I love to make pasta salads so that they last a few days in fridge, providing a quick snack or lunch when I don’t have a lot of time. I used a 10-oz bag of Garden Time organic, colored/veggie bowtie pasta and another 4-oz of regular bowties. Oh, and did I mention that it’s snowing right now? This means you’ll probably be seeing lots of baked recipes and soup recipes from me in the coming days . . .

INGREDIENTS:
14 oz bowtie pasta
1-1/2 C pesto, jarred or homemade (If using jarred, check the label–they often contain Parmesan and other milk ingredients)
8 green onions, slices (both white and green parts)
2 C halved or quartered cherry tomatoes
1-14oz can green olives, sliced
1/2 to 3/4 C Daiya mozzarella
Salt and pepper, to taste
For some crunch, add some pine nuts or toasted walnuts or almonds

DIRECTIONS:
If not using jarred, make pesto. Cook pasta according to package instructions. Drain and rinse with cold water. In a large bowl, combine green onions, tomatoes, and olives.

Stir in the cold pasta, pesto, salt and pepper. Stir in the cheese and enjoy!

Pesto and Green Olive Pasta Salad

Who says who can't have a summery pasta salad during the ugly winter months? Certainly not me. I love to make pasta salads so that they last a few days in fridge, providing a quick snack or lunch when I don't have a lot of time. I used a 10-oz bag of Garden Time organic, colored/veggie bowtie pasta and another 4-oz of regular bowties.

Author: Epicurean Vegan

Ingredients

14 oz bowtie pasta
1-1/2 C pesto, jarred or homemade (If using jarred, check the label--they often contain Parmesan and other milk ingredients)
8 green onions, slices (both white and green parts)
2 C halved or quartered cherry tomatoes
1-14oz can green olives, sliced
½ to ¾ C Daiya mozzarella
Salt and pepper, to taste
For some crunch, add some pine nuts or toasted walnuts or almonds

Directions

If not using jarred, make pesto. Cook pasta according to package instructions. Drain and rinse with cold water. In a large bowl, combine green onions, tomatoes, and olives.
Stir in the cold pasta, pesto, salt and pepper. Stir in the cheese and enjoy!

Baked Tofu and Roasted Asparagus Pasta Salad

May 31, 2010 by epicureanvegan

This is a flavorful salad that is ideal for those summer get togethers, both served cold or warmed up. Roasting the asparagus only takes 10 minutes and is perfect in this salad.

INGREDIENTS:
16-oz farfalle, cooked, drained and rinsed in cold water
1 pkg Westsoy Garlic and Herb baked tofu, cubed
1 red bell pepper, chopped
1 bunch asparagus, trimmed and cut into 1″ pieces
2 Tbs fresh thyme, chopped
2 Tbs balsamic vinegar
1 Tbs lemon juice
2 Tbs olive oil, divided
3-4 Tbs jarred or homemade basil pesto
Salt and pepper, to taste
1 C walnuts, chopped and toasted

DIRECTIONS:
Preheat oven to 425. Line a baking sheeting with foil. In a small bowl, mix asparagus pieces with 1 Tbs of olive oil, add salt and pepper to taste. Layer onto baking sheet and roast for 10 minutes. In a large bowl, combine the pasta with the pesto, bell pepper, and tofu. Once asparagus has cooled (it won’t take long) add to the pasta mixture. Mix in the thyme and salt and pepper to taste. In a small bowl, combine balsamic vinegar, lemon juice and remaining 1 Tbs of olive oil. Pour over pasta mixture and combine well. Refrigerate for a couple hours and when ready to serve, mix in the walnuts. Enjoy!

Easy, Creamy Pasta Salad

May 26, 2010 by epicureanvegan

Like the title says, this pasta salad is easy and creamy, but also packed full of flavors. With summer quickly approaching, there are so many options for fresh veggies that would be perfect to add like cherry tomatoes and avocados.

INGREDIENTS:
14-oz pasta (I used whole wheat penne)
3 large green onion, chopped
1 bell pepper, diced (use any variety–I used orange, but a red one would be great for color and presentation)
2 stalks celery, sliced
1/2 C fresh parsley, chopped
1 Tbs fresh chives, chopped
1/4 tsp dill
1/2 C vegan cheddar, diced or shredded (The Daiya wedges would be IDEAL to chop up into tiny dice–like the Havarti style)
2/3 C Tofutti sour cream
1/3 C Veganaise
1 Tbs spicy brown mustard
1/4 tsp ground white pepper
Salt and pepper, to taste

DIRECTIONS:
Cook pasta according to package instructions, drain and rinse with cold water. Meanwhile, combine green onion, bell pepper, celery, parsley, and chives in a small bowl. In a large bowl (large enough to hold everything and serve in) combine sour cream, Veganaise, mustard, dill, white pepper, vegan cheese, salt, and pepper. Pour in drained pasta and veggies and stir to combine–it’s that easy! Cover tightly and store in the refrigerator. Enjoy!

Tarragon Pasta with Roasted Asparagus

January 21, 2010 by epicureanvegan

This is a wonderful take on pasta salads. With the flavor of the roasted asparagus, the baked tofu and shallots, there’s no need for a heavy, rich mayo-sour cream dressing. The lemon juice and cayenne dressing is the perfect accompaniment to the other flavors. I just made a couple of small changes to the recipe for convenience, but I’ll list the original recipe and my changes.

INGREDIENTS:
8 oz rotini pasta (I used about 16oz because I just didn’t think 8oz was quite enough)
1/4C plus 1 Tbs olive oil
1 lb thin asparagus, bottoms trimmed (I cut them into about 1 1/2″ pieces as well)
Salt and pepper
2 Tbs fresh lemon juice
Cayenne, to taste (I used about 1/8 of a tsp)
1/2 medium yellow bell pepper, seeded and chopped
2 shallots, minced
1 large, ripe yellow tomato, seeded and diced (I used a large roma tomato)
8 oz baked tofu, cut into small cubes (I used Westsoy’s Garlic and Herb baked tofu–so yummy)!
2 Tbs minced fresh tarragon leaves

DIRECTIONS:
Cook pasta until al dente, 8-10 mins. Drain and rinse under cold water. Place in a large bowl, toss with 1 tsp of the olive oil and set aside. Preheat oven to 425 degrees. Place the asparagus on a lightly oiled baking sheet, season with salt and pepper to taste, drizzle with 1 tsp of the olive oil. Roast until soft and lightly browned, about 10 mins. Set aside and cool. (I did this while the pasta was cooking). In a small bowl, combine the lemon juice, salt and cayenne to taste. Whisk in the remaining olive oil until well blended and pour over the pasta. Add the bell pepper, shallots, tomato, tofu and tarragon and toss to combine well. Divide among 4 individual plates and top with the asparagus. Serve immediately. (I added the asparagus with the other ingredients). Enjoy!

Recipe source: Vegan Planet

Warm Pasta Salad

Pesto and Green Olive Pasta Salad

Baked Tofu and Roasted Asparagus Pasta Salad

Easy, Creamy Pasta Salad

Tarragon Pasta with Roasted Asparagus

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