Description
A fresh and vibrant Sun-Dried Tomato Pasta Salad perfect for any occasion.
Ingredients
Scale
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes, halved
- 1 Jar of sun-dried tomatoes in oil with Italian herbs (8.5 oz, oil drained)
- 1/2 red onion, small diced
- ½ cup shredded parmesan
- 8 oz. mozzarella pearls
- 1/3 c chopped basil, packed
- ⅓ cup extra virgin olive oil, or enough to make 2/3 cup with oil from tomatoes
- ⅓ cup oil drained from sun-dried tomatoes
- 2 T balsamic vinegar (regular or white)
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp Pepper
- ½ tsp Salt, more or less to taste
Instructions
- Cook pasta al dente according to package instructions. When pasta is cooked, drain and toss with spinach to wilt. Rinse with cool water to help cool it off more quickly or allow it to cool for 15-20 minutes.
- Toss pasta and spinach with chopped basil, onion, sun-dried tomatoes (julienned), cherry tomatoes, parmesan and mozzarella (if pasta is still pretty hot, wait to add the mozzarella until cooled off).
- Whisk together dressing ingredients and toss 3/4 of it with pasta salad, reserving 1/4 of the dressing if waiting to serve.
- Chill for about 30 minutes and then toss remaining dressing before serving.
Notes
- For a vegetarian option, ensure the cheese used is rennet-free.
- Adjust salt levels to suit personal preference.
- Great for meal prep; can be stored in the refrigerator for a few days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg