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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Bring a large pot of well-salted water to a boil. Cook the vegan stuffed pasta according to package directions until tender with no resistance at the center, typically 4–6 minutes. Drain in a colander, then transfer to a large mixing bowl and toss with 1 tbsp olive oil to prevent sticking. Spread the pasta out slightly and let it cool to room temperature, about 15–20 minutes.
While the pasta cools, make the vinaigrette: combine the red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper in a small bowl or jar and whisk together. Drizzle in the 1/3 cup olive oil in a steady stream, whisking constantly, until the dressing is emulsified and slightly thickened.
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