Description
This Sun-Dried Tomato Pasta Salad recipe is packed with bright, fresh vegetables and features a robust sun-dried tomato dressing. It is perfect for a summer cookout, busy weeknight dinner or even meal prep lunches.
Ingredients
Units
Scale
Sun-Dried Tomato Vinaigrette
- 10 sun-dried tomatoes (from a jar of oil-packed sun-dried tomatoes), about 1/2 cup loosely packed up
- 1/4 cup oil from the sun-dried tomato jar
- 1/4 cup red wine vinegar
- 1/4 cup water (plus more as needed)
- 1 small garlic clove, finely grated
- 1 tsp. Dijon mustard
- 1/4 tsp. table salt
- 1 pinch black pepper
- 1/2 cup olive oil
- 2 Tbsp. finely chopped fresh basil leaves
- 1 small shallot, minced
Pasta Salad
- 8 oz. pasta, such as gemelli, penne, fusilli, etc.
- 1/2 cup sun-dried tomato vinaigrette, plus more as needed
- 1 cup chopped fresh tomatoes (from 2 medium or 3 small tomatoes), about 8 ounces
- 1 cup chopped green bell pepper (from 1 medium pepper)
- 8 oz. fresh mozzarella, torn or chopped into bite-sized pieces (or pearls or ciliegine)
- 1/2 cup (2.5 oz.) kalamata olives, chopped
- 10 each sun-dried tomatoes, thinly sliced (from a jar of oil-packed tomatoes)
- 1/2 cup chopped fresh basil, plus more for serving
- 2 small shallots, thinly sliced
Instructions
Sun-Dried Tomato Vinaigrette
- Transfer tomatoes and the 1/4 cup oil from the jar to the base of a mini food processor or high-speed blender and add the vinegar, 1/4 cup water, garlic, mustard, salt and pepper and pulse or blend on low until the tomatoes are finely chopped, about 30 seconds. With the blender or food processor running, slowly pour in the olive oil until the mixture is well blended and mostly smooth (continue to blend for a silky smooth texture, if desired).
- Transfer mixture to a bowl or mason jar and add the basil and shallots. Adjust consistency with more water, if desired. Store leftovers in an airtight container for up to 5 days. Makes 1 1/4 cup dressing.
Pasta Salad
- Cook pasta according to package instructions, drain then cool at room temperature for about 2 minutes. Transfer pasta to a large mixing bowl then add 1/2 cup of the vinaigrette and toss well to coat. Add the fresh tomatoes, pepper, mozzarella, olives, sun-dried tomatoes, basil and shallots and toss well to combine. Adjust seasoning with salt and pepper and add more sauce, if desired. Serve with more basil for garnish.
Notes
- Store leftover pasta salad in an airtight container for up to 5 days, though note the salad is best enjoyed within 2 days.
- Add more dressing right out of the refrigerator as the pasta will dry-out a bit once refrigerated.
- The dressing will thicken as it sits in the refrigerator so adjust consistency by adding some cold water.
- Try adding some protein with a can of white beans or garbanzo beans, tuna, sardines, chicken (try our recipe for pulled chicken in a Dutch oven) or chopped tofu.
- Try using a variety of textures and flavors for the vegetables, like baby spinach, cucumbers, jarred roasted red peppers, artichokes, zucchini or fennel. You can even use chilled grilled vegetables like summer squash or eggplant.
- Substitute the fresh mozzarella for feta cheese, cheddar or even grated parmesan.
- If you don't want to use fresh basil, instead use parsley, chives, scallions or tarragon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: boiling/no cook
- Cuisine: American/Mediterranean
