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.  

Ingredients

  • 8 oz farfalle , or other pies
  • 4 oz jeunes épinards ou autres légumes verts, around 2 ta sses emballées
  • 1/3 cup (36.67 g) Tomato sauce au soleil hachée (emballé dans de l’huile)
  • 1 petit concombre pelées et coupées en cubes
  • 1/4 cup (37.5 g) Végétalien Feta
  • < span class="wprm-recipe-ingredient-name">Your Cream Cheese à la Crème Végétalien ( J’aime la plaine aux amandes de Kite Hill)
  • frais persil , poivre noir, Parmesan Végétalien (facultatif) pour la garniture

    • < li class="wprm-recipe-ingredient" style="list-style-type : disc ;"> others Compléments : courgettes rôties ou légumes de saison , cœurs d’artichauts hachés, olives< /li>

    Preparation

  • 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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