Vegan Tomato and Feta Pasta Salad

• Vegetarian

• Produce

  • 1 pint Cherry tomatoes
  • 1 cup Flat-leaf parsley
  • 1 clove Garlic
  • 12 Sun dried tomatoes

• Condiments

  • 1 tsp Capers
  • 3/4 cup Kalamata olives

• Pasta & Grains

  • 8 oz Pasta

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Olive oil, good-quality
  • 2 tbsp Red wine vinegar

• Dairy

  • 1/2 Cupwalnut parmesan
  • 1 cup Tofu feta

Found on diannesvegankitchen.com

Description

Ingredients

• 8 ounces pasta (I used gluten-free fusilli)
• 12 sun-dried tomatoes, divided (soaked in water if they’re tough)
• ¼ cup good-quality 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
• ½ cupWalnut Parmesan
• 1 cup flat-leaf parsley, chopped

Directions

• 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 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.
• 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, and Tofu Feta. Pour the dressing over everything, and toss to combine.
• Sprinkle with the parsley and Walnut Parmesan, and gently mix them into the pasta salad.
• Serve cold or at room temperature.