How to reduce the amount of salt in this dish?

There are multiple points where you can control the sodium. When salting pasta water, do note that the pasta is not absorbing all that salt it is cooking in. It is only taking in some salt, the rest gets drained away. You can always do without if you prefer, just note that the pasta overall might not feel as flavorful. Alternatively, for less salt, swap the Parmesan for nutritional yeast and use a lighter hand when adding salt to the dressing. Always taste before adding more salt, you may find you don’t need to add as much as you think!

Can I make this gluten-free?

Yes! Just swap the pasta for your favorite gluten-free alternative. To maintain the texture, make sure to cook until al dente (usually 1-2 minutes short from the recommended cook time). For best results, make the vinaigrette ahead and make your pasta fresh before tossing together.

How do I add protein?

Use a legume-based pasta in place of regular pasta or add a protein you enjoy along with it. Consider stirring in some white beans, adding marinated tofu , a tofu cutlet , or stir in some cooked vegan sausage if you are allergic to soy.

How long does this pasta salad last?

This pasta salad is best freshly made, but does hold up well in the fridge. Store the dressed pasta salad in an airtight container in the fridge for up to 3 days. The dressing can be stored in an airtight container in the fridge for up to 5 days. Just give the dressing a good stir before using.

Jammy Tomato & Lemon Pasta Salad

Description

This Jammy Tomato and Lemon Pasta Salad feels like summer in a bowl. Tossed in a bright and citrusy tomato lemon vinaigrette with fresh basil and vegan parmesan.

Ingredients

Scale

Jammy Tomato Lemon Vinaigrette

4 tbsp extra virgin olive oil
1 tsp cumin seeds
1 pint cherry tomatoes, halved
Kosher salt
1/3 cup sun-dried tomatoes jarred in oil, drained
1/2 tsp Aleppo pepper or red pepper flakes, or more if you like it spicy
1 lemon, juice and zest
2 cloves garlic, grated
1 tbsp red wine vinegar
2 tsp maple syrup (optional)

Pasta Salad

8 oz of pasta, I used Mezzi Rigatoni
Extra virgin olive oil, as needed
1/2 medium red onion, thinly sliced
Zest and juice of half a lemon
1/3 cup basil leaves
3 ounces of shaved vegan parmesan cheese (optional)
Fresh cracked black pepper to taste

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Instructions

Heat 2 tbsp of oil in a medium-sized sauté pan over medium low heat. When hot, add the cumin seeds, stirring occasionally in the oil until fragrant, about 45 seconds. Add the cherry tomatoes along with a generous pinch of salt and sauté together for about 5 to 8 minutes, or until the tomatoes have broken down.
Stir in the sun-dried tomatoes, Aleppo pepper, and a pinch of salt, then continue to sauté for 2-3 minutes. By this time, the tomato mixture should be jammy in consistency. Remove from heat and allow to cool for a few minutes.
To a storage jar, add the garlic and lemon zest and juice then allow that to sit while you wait for the tomato mixture to cool.
Transfer the tomatoes to the jar along with the vinegar, remaining 2 tbsp of oil, and maple syrup then whisk well to combine. Taste and adjust with additional salt as desired. Seal the jar then place in the fridge until ready to use.
When ready to prep the salad, bring a large pot of water to a boil and salt generously. Cook the pasta according to package instructions then drain and set aside. If waiting a longer period of time, consider adding a drizzle of olive oil to the noodles to keep them from sticking together.
While the pasta cooks, add the sliced onion to a large mixing bowl with the zest and juice of half a lemon and a pinch of salt. Mix well with your hands then let it sit while you finish the pasta.
Add the cooked pasta to the mixing bowl along with the lemon tomato vinaigrette, basil, parmesan, and fresh cracked black pepper. Toss to combine, then taste and adjust with additional salt as needed, then enjoy!

Notes

The oil from your jarred sun-dried tomatoes is packed with flavor and can be used to cook with.

Layer your flavor. Cook your pasta in well salted water. You can follow package instructions to find recommendations. Typically, for 4 quarts of water, 1 tbsp of kosher salt can work. See Q&A regarding concerns for sodium intake.

Don’t rinse pasta. Will keep the starch intact, which will help the pasta better absorb the vinaigrette.

Refresh leftovers. Stir well before storing again. If needed, add a splash of oil to refresh.