Sundried Tomato Pasta Salad

This is the pasta salad we had at the family gathering on June 26, 2010.  I happened to really like it, don't know about everyone else...  :)
(Recipe found on Pioneer Woman.)

Sundried Tomato Pasta Salad

     1 jar sundried tomatoes (7 oz.)
     4 cloves garlic
     3 Tbsp. red wine vinegar
     1 c. extra virgin olive oil
     salt & pepper, to taste

     16 oz. corkscrew pasta (rotini/spiral)
     1 jar Kalamata or assorted olives
     1 pint ripe cherry tomatoes (cut in halves)
     10 leaves fresh basil (10-15 leaves), chopped or julienne
     1.5 c. Parmesan cheese, freshly grated

Preparation Instructions


In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil, until all mixed together.  (Ingredients might still separate a bit.)


Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.

Pour 2/3 of the dressing over the pasta; add olives and toss together.
Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.

Serve chilled on a big platter or in a big bowl, with an extra sprinkling of Parmesan cheese.

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