Here’s a delicious pasta salad that was easy to adapt to nondairy. I went to my local health food store, where they sell frozen soy ravioli, but this would also taste good with gnocchi, which is usually made nondairy also. Instead of feta cheese, which was called for, I grated some soy mozzarella. The flavors blend nicely in this dish – it’s not over-powering zing; just nicely seasoned and spiced.
Spinach, artichoke, and soy ravioli pasta salad (inspired by this recipe)
20 ounces soy ravioli (I used frozen), or gnocchi
2 tablespoons oil
8 ounces fresh baby spinach, coarsely chopped
2 tablespoons jarred roasted red pepper, minced
1 14-ounce can baby artichoke hearts, quartered
1/4 cup pitted kalamata olives, chopped
2 cloves garlic, minced
2 tablespoons red wine vinegar
zest of 1 lemon
1 tablespoon lemon juice
1/4 cup olive oil
1 tablespoon fresh thyme leaves, minced
black pepper, to taste
1/4 cup oil-packed sun dried tomatoes, julienned
1/4 cup soy mozzarella, grated
Boil a large pot of water. Add oil and salt to water. Add ravioli and boil 4 – 5 minutes or until tender but still firm. Drain pasta and spread out on a rimmed cookie sheet to cool.
In a large bowl, add chopped spinach, red pepper, artichoke hearts, and olives. Toss.
On a cutting board, sprinkle minced garlic with coarse salt. Mash garlic with the flat of your knife, scraping back and forth until garlic becomes a paste. Scrape up the garlic paste with your knife and add it to a small jar. Add red wine vinegar, lemon zest, lemon juice, olive oil, thyme, and black pepper. Shake or whisk to combine.
Pour dressing over spinach. Toss well. Add cooled pasta, tomatoes, and cheese. Toss again and refrigerate until ready to serve. Makes 12 cups.