Tuscan pasta salad with lemon herb garlic dressing. Farfalle pasta salad with sundried tomatoes, cucumber, spinach, vegan feta and Tuscan-Mediterranean flavors. Vegan recipe without soy. Can be nut and gluten free.  


  • 8 oz farfalle , or other pies
  • 4 oz jeunes Ă©pinards ou autres lĂ©gumes verts, around 2 ta sses emballĂ©es
  • 1/3 cup (36.67 g) Tomato sauce au soleil hachĂ©e (emballĂ© dans de l’huile)
  • 1 petit concombre pelĂ©es et coupĂ©es en cubes
  • 1/4 cup (37.5 g) VĂ©gĂ©talien Feta
  • < span class="wprm-recipe-ingredient-name">Your Cream Cheese Ă  la Crème VĂ©gĂ©talien ( J’aime la plaine aux amandes de Kite Hill)
  • frais persil , poivre noir, Parmesan VĂ©gĂ©talien (facultatif) pour la garniture
  • < li class="wprm-recipe-ingredient" style="list-style-type : disc ;"> others ComplĂ©ments : courgettes rĂ´ties ou lĂ©gumes de saison , cĹ“urs d’artichauts hachĂ©s, olives< /li>


  • Cook pasta according to package directions. Rinse with cold water to cool completely and place in a large bowl. Combine the remaining salad ingredients except for the feta.
  • Prepare the vinaigrette by mixing all the ingredients in a small bowl. (Variant: partially replace lemon juice with red wine vinegar).
  • Drizzle the dressing over the salad just before serving and toss. Mix well to cover all the greens. Add the feta towards the end while stirring. Garnish with fresh parsley or thyme, black pepper and vegan parmesan (optional). Leave to stand for 5 minutes and serve.
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