Vegan Strawberry Fields Pasta Salad with Strawberry Balsamic Dressing
Servings: 12 servings
Calories: 304kcal
Equipment
- 1 large pot to boil pasta in
- 1 colender
- 1 large bowl
- 1 high speed blender
Ingredients
For the pasta salad
- 4 cups dried bowtie pasta
- 2 cups sliced strawberries, stems removed *about 8 medium strawberries
- 2 cups roughly chopped baby spinach
- 1 cup thinly sliced basil
- 2 shallots, peeled and thinly sliced
- 1 (15.5oz) can of Great Northern Beans, rinsed and drained
- 2 medium-large avocados, diced
- ½ cup roughly chopped pecans
- ¼ cup nutritional yeast
For the Strawberry Balsamic Vinaigrette
- ½ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 2 medium-large strawberries, stems removed and roughly chopped
- 1 teaspoon pure maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Cook the dry pasta according to package directions. Drain, rinse with cold water, add a drizzle of olive oil, and toss to coat. *This keeps it from sticking as it dries. Pour the cooked pasta into a large bowl and set it aside.
- Prepare your ingredients. Chop and mince the produce and pecans. Rinse and drain the beans.
- Make your vinaigrette. Starting with the strawberries, add all of the ingredients to a high-speed blender and blend for about one minute or until everything is creamy. You might need to scrape down the sides once. Set it aside.
- Add the rest of the ingredients to the large bowl of cooked pasta. Finish with the strawberry balsamic vinaigrette and toss everything well. Serve immediately or store in an airtight container in the fridge to chill.
Notes
If you plan to have leftovers or love heavy dressing, I recommend doubling the dressing recipe. That way you have extra to toss in as desired. You will definitely want to add additional dressing if enjoying this salad as leftovers. The pasta will soak up a lot of dressing in the fridge.
Nutrition
Serving: 0.5cup | Calories: 304kcal | Carbohydrates: 31g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 64mg | Potassium: 484mg | Fiber: 7g | Sugar: 4g | Vitamin A: 630IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 2mg