Love FRESHNESS, FLAVOR, and EASY? This is your go-to recipe! This would make a great side salad OR your even your main meal. If you prefer ligther dinner options in summer, this is also a great choice. The freshness come from garden veggies, flavor from sundried tomatoes and dressing, and easy because it's simple to throw together with just a little dicing and slicing.
Zesty Caesar Pasta Salad (dairyfree)
(serves 4)
2 cups dried rotini pasta
3-4 handfuls baby spinach, chopped
2 slices red onion, chopped (~1/2 c)
16 black olives, sliced
4-6 tbs julienned sundried tomatoes, chopped*
16 grape tomatoes, quartered
nutritional yeast (optional)
Dressing
1/2 c vegan caesar dressing ( recommend Follow Your Heart)
4 tsp dijon mustard
1 tsp garlic herb seasoning (recommend McCormick Perfect Pinch)
Few pinches of salt & cracked black pepper or to taste
**Note: I used julienned sun dried tomatoes in oil with herbs from California Sun Dry. I just pat the oil off. If you use packaged, maybe warm them up for 20 seconds in the microwave so they are softer.
Directions:
Cook pasta according to package. Drain and rinse with COLD water until pasta is cool to the touch. Add to a medium bowl along with remaining ingredients EXCEPT dressing ingredients.
In a small bowl, mix dressing ingredients until completely combined. Then pour over pasta salad mixture and toss until well-coated.
Serve immediately. If you'd like to serve later, keep it refrigerated. Leave the fresh chopped spinach out until time to eat though.
Additional recommendations: Add drained chickpeas OR shredded chicken for extra protein. Sprinkle with nutritional yeast for some added B12 and slight cheese flavor that is also dairyfree.
Author: Stephanie Brown, dinnerpartyofthree
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