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!
Recipe by Epicurean Vegan at https://epicureanvegan.com/2011/04/13/warm-pasta-salad/