It’s that time of the summer to make all things tomatoes! My garden has been slow for the first half of summer, but now tomatoes are ripening rapidly and we are trying to keep up with the bounty.
One recipe we enjoy is this Sun-Dried Tomato Pasta Salad. It is hearty, cheesy, flavorful, and takes advantage of the flavors of both fresh and sun dried tomatoes.
Did you know that tomatoes are rich in lycopene, a known, powerful antioxidant? Eating fruits and vegetables rich in lycopene has been proven to reduce bad cholesterol (LDL) and increase good cholesterol (HDL). It also lowers the risk of some types of cancer and helps fight free radicals in your body that cause cell damage. More reasons to eat them in your favorite dishes!
When making this pasta salad, take advantage of your pantry ingredients and garden harvest. Feel free to mix and match various pastas and types of tomatoes for a fun, colorful meal!
Sun-Dried Tomato Pasta Salad
Ingredients
Sun-Dried Tomato Vinaigrette Ingredients:
- 5 Tbsp. olive oil extra virgin
- 1 Tbsp. oil from sun-dried tomatoes
- 2 Tbsp. sliced sun-dried tomatoes packed in oil
- 1 ½ Tbsp. red wine vinegar
- 1 clove garlic
- ¼ tsp. salt
- ⅛ tsp. black pepper
Pasta Salad Ingredients:
- 8 oz. dried pasta penne, farfalle, gemelli are good choices
- 8 oz. fresh or frozen mini cheese ravioli
- 8 oz. frozen cheese tortellini
- 1 pint cherry tomatoes you can use various colors and shapes
- ¼ cup sliced sun-dried tomatoes packed in oil, coarsely chopped
- 8 oz. fresh mozzarella “pearls” can use an 8 oz. ball cut into bite-sized pieces
- ¼ cup packed fresh basil cut into ribbons
- ½ cup marinated artichoke hearts coarsely chopped (optional)
- Sun-Dried Tomato Vinaigrette from above
- ½ – ¾ cup Zesty Italian dressing
- Salt and pepper to taste
Instructions
Sun-Dried Tomato Vinaigrette Instructions:
- Add all the ingredients into a food processor or blender. Blend until smooth.
- Set aside while you prepare the pasta salad.
Pasta Salad Instructions:
- Cook pasta according to package directions. Rinse in cold water to stop cooking and drain in colander. Cool to room temperature.
- Slice cherry tomatoes in half and add to a large bowl.
- Coarsely chop sun-dried tomatoes and artichoke hearts. Add to bowl.
- Add in fresh mozzarella pearls, basil, and the cooled, cooked pasta.
- Add in the sun-dried tomato vinaigrette and ½ cup of zesty Italian dressing. Toss gently to combine ingredients.
- Taste and add salt/pepper to taste.
- Cover and refrigerate to let flavors meld for at least 2 hours before serving. When ready to serve, toss pasta again and add up to an additional ¼ cup of zesty Italian dressing as needed.
- Will keep in the refrigerator for 2-3 days.