RECIPE: Vegan Rotini Bruschetta On A Bed Of Spinach With Balsamic Drizzle. | KimmiKillZombie's Blog

RECIPE: Vegan Rotini Bruschetta On A Bed Of Spinach with Balsamic Drizzle.

I’d been craving pasta salad all winter long. Typically, I make a veganized version of the classic macaroni salad. But, as it still being pre-barbeque season, I decided to whip up something new!

I’d had the idea for a bruschetta pasta salad for a while. I’d also been wanting to make a pasta over a bed of greens. When the idea donned on me to combine that garlicky tomato carbfest with the traditional balsamic spinach salad, I wasn’t sure how it would work.

But it was amazing. Probably one of the freshest and appealing meals I’ve ever concocted. Because it is still a pasta salad, it’s super easy and quick to prepare. It would be a great dish to bring to a potluck or barbecue, and will definitely work sans spinach if you aren’t in charge of the plating.


  • 4-5 plum tomatoes washed and diced.
  • 1/4 cup olive oil.
  • 2-3 cloves garlic.
  • 1tsp dried basil
  • 1/4tsp dried oregano
  • 1/4 tsp parsley flakes.
  • 1 Box(3-4cups uncooked) of tricolor vegetable rotini noodles
  • 1 cup spinach per person, washed and patted dry.
  • Balsamic vinegar
  • optional: vegan parmesean.
  • Pepper and salt


1. In a large mixing bowl, combine tomatoes, olive oil, and dried spices. Mince garlic and combine. Add a pinch of salt and pepper. Cover and refridgerate.

2. Cook noodles to desired softeness, strain the water out , toss in 1tsp of olive oil and cover with a towel. Allow to come to room temperature, about 1 hour.

3. Combine noodles with bruschetta mixture, stirring well. Cover and let sit 1 hour.

4. Serve cold on a bed of spinach. Drizzle balsamic vinegar (or dressing if you don’t enjoy it full strength). Optionally sprinkle with vegan Parmesan.