Go Back
–+ servings
This Crispy Cauliflower Pasta Salad is served with a lemon & shallot vinaigrette, avocado slices, toasted walnuts, arugula & sun-dried tomatoes! | ThisSavoryVegan.com #thissavoryvegan #pastasalad #summersalad

Crispy Cauliflower Pasta Salad

Servings: 4 large salads
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
This Crispy Cauliflower Pasta Salad is served with a lemon & shallot vinaigrette, avocado slices, toasted walnuts, arugula & sun-dried tomatoes!
5 from 12 ratings
Print Recipe Pin Recipe

Ingredients

FOR THE CAULIFLOWER

FOR THE LEMON VINAIGRETTE

  • 1/4 cup olive oil
  • 1 large lemon or 2 small lemons, juiced
  • 1 tsp ginger grated
  • 2 cloves garlic diced
  • 1 shallot diced
  • 1 tbsp agave or maple syrup
  • 1 tbsp yellow mustard
  • salt & pepper to taste

FOR THE WALNUTS

  • 1 tbsp sun-dried tomato oil or sub olive oil
  • 1/3 cup unsalted walnuts roughly chopped
  • salt to taste

FOR THE SALAD

  • 8 oz bow tie pasta dry
  • 2 cups arugula
  • 2 tbsp sun-dried tomatoes packed in oil drained & chopped
  • 2 tbsp basil chopped
  • 1 avocado diced

Instructions
 

  • Preheat the oven to 450 degrees and line a baking sheet with parchment paper. Add the cauliflower ingredients to the baking sheet and toss to coat evenly. Place in the oven and bake for 10 minutes, flip and cook for another 10-15 minutes - or until crispy.
  • Meanwhile, add the dressing ingredients to a bowl and mix to combine. Set aside.
  • Bring a large pot of water to a boil. Add the pasta and cook until tender. Drain and rinse with cold water. Place the empty pot back on the stove and heat the sun-dried tomato oil over medium heat. Add the walnuts and a pinch of salt and cook until toasted (approx. 3-5 minutes). Remove from the pot and set aside.
  • To assemble, add the pasta, arugula, sun-dried tomatoes and basil to a large bowl. Add the dressing and toss to combine. Top with the cauliflower, walnuts and avocado slices.

Video

Notes

I like to serve this right away, with the pasta at room temperature and the cauliflower warm. But this can also be served chilled.
Calories: 617kcal, Carbohydrates: 63g, Protein: 13g, Fat: 38g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 22g, Sodium: 104mg, Potassium: 832mg, Fiber: 8g, Sugar: 8g, Iron: 3mg
Cuisine: American, Mediterranean
Course: Main Course, Side Dish
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.