Sun-Dried Tomato Pasta Salad
Hearty, cheesy, pasta salad bursting with the flavors of fresh and sun-dried tomatoes!
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.
Tried this recipe?Let us know how it was!