Vegan Tomato and Feta Pasta Salad
Try this Vegan Tomato and Feta Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 clove garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon capers drained
- 1 pint cherry tomatoes sliced in half
- 3/4 cup kalamata olives sliced
- 8 ounces pasta (i used gluten-free fusilli)
- 12 sun-dried tomatoes divided (soaked in water if the
- 1/4 cup good-quality olive oil
- 1 cup tofu feta
- 1/2 cupwalnut parmesan
- 1 cup flat-leaf parsley chopped
- Carbohydrate 2.05034297170766 g
- Cholesterol 0 mg
- Fat 1.88365555561665 g
- Fiber 0.913622225092453 g
- Protein 0.510005555791931 g
- Saturated Fat 0.253277555565082 g
- Serving Size 1 1 serving (70g)
- Sodium 312.028447855989 mg
- Sugar 1.13672074661521 g
- Trans Fat 0.105053888907374 g
- Calories 25 calories
Cook the pasta according the package directions. Drain and allow to cool. Place in a large bowl and set asideMake the dressing by mixing 6 of the sun-dried tomatoes, the olive oil, red wine vinegar, garlic, cappers, salt, and pepper together in food processor or blender until smooth.
