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Vegan Tomato and Feta Pasta Salad

Dianne
This Vegan Tomato and Feta Pasta Salad is the perfect dish to take to summertime potlucks, and it’s a great side dish for cookouts and picnics, too!
This recipe serves about 8 people as a side dish and 4 people as a main.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 222 kcal

Ingredients
  

  • 8 ounces whole-grain pasta (gluten-free, if necessary)
  • 1/2 cup sun-dried tomatoes packed, divided (soaked in water if they’re tough)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic
  • 1 teaspoon capers drained
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 pint cherry tomatoes sliced in half
  • ¾ cup kalamata olives sliced
  • 1 cup Tofu Feta (or your favorite store-bought feta, crumbled)
  • ½ cup Walnut Parmesan (or your favorite store-bought parmesan, grated)
  • 1 cup flat-leaf parsley chopped

Instructions
 

  • Cook the pasta according the package directions. Drain and allow to cool. Place in a large bowl and set aside
  • Make the dressing by mixing half of the sun-dried tomatoes, the olive oil, red wine vinegar, garlic, capers, salt, and pepper together in food processor or blender until smooth.
  • Cut the rest of the sun-dried tomatoes into thin slices and add them to the bowl with the pasta, along with the cherry tomatoes, olives, Tofu Feta, parsley, and Walnut parmesan. Pour the dressing over everything, and toss to combine.
  • Serve cold or at room temperature.

Nutrition

Calories: 222kcal