Heat 1/8 cup olive oil in a large skillet over medium heat; add garlic and saut until golden brown. This recipe was delicious! I love hearing how you went with my recipes! Yum. Instead of a mayo-based dressing, this recipe uses a sun-dried tomato vinaigrette with red wine vinegar for a lighter taste. While the pasta is cooking, mix up the vinaigrette. Taste and season with extra salt and pepper if needed. Set aside until needed. Bring a large pot with water to boil, salt your pasta water once boiling and add pasta. Transfer the mixture to a bowl to let cool for a . All you need to do is place all the ingredients into a food processor or blender until it turns into pesto! Toss all pasta salad ingredients together, then drizzle on the dressing and toss to combine. Yes, this recipe can be made in advance! For the Pasta: Cook pasta according to package directions. You also need plentylike a cup and a half plentyof freshly shredded Parmesan cheese. Reduce heat. Sun-dried tomatoes are decidedly 90s, along with pizza bagels and Cosmopolitans. Although the dressing isnt quite the same. Set aside. Return the pasta to the now-empty pot. Sorry. Next add the tomatoe mixture and mozzarella balls. Pitted Kalamata olives. Drain pasta, and return to pot. Whisk in the buttermilk, a bit at a time, until you reach your desired consistency. Alternatively, freeze for up to to 3 months. In the bowl of a food processor or blender, combine the basil, garlic, olive oil, lemon juice, sugar (if using), salt, and pepper. 1 (8.5 oz.) While pasta cooks, place sun-dried tomatoes (with jarred oil), Parmesan, pine nuts, vinegar, salt, and crushed red pepper in a food processor. Drain and rinse with cool water. Whipping up this sun-dried tomato pasta salad is seriously SO SIMPLE. Reserve 1/4 cup of pasta water before draining the pasta. Add pasta and cook until al dente, about 7 to 8 minutes. This was sooooo delicious. Finely mince sun dried tomatoes and set aside. Mix in the chicken, roasted peppers, sun-dried tomatoes and cheese. When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute. In a large bowl combine the pasta, asparagus, red onion and sun dried tomatoes. Pour Basil and Sundried Tomato Vinaigrette over the top. Let it come to room temp or even microwave briefly, the toss with reserved Dressing! While the water comes to a boil and the pasta cooks, prepare the vegetables. Refrigerate until ready to use. NEVER MISS A RECIPE! Want to enjoy the things you love about dining out while youre eating in? There are FODMAP sensitivities in our house, so we use green onion and asafetida as red onion and garlic substitutions and it is still very good. It will definitely be a regular at our table. Reserve excess oil for another purpose. This recipe is a keeper! Drain the pasta. 300 g penne pasta. Yum!! 3. cup chopped sun-dried tomatoes (from a jar of drained, oil-packed sun dried tomatoes) cup chopped, pitted Kalamata olives 5 teaspoons finely minced garlic ( 3 - 4 large cloves) 1 cup toasted pine nuts 1 head of radicchio, cored and roughly chopped (about 2 cups) 1 cups chopped arugula (about 3 ounces) Otherwise, my standard combination is equal parts thyme, oregano, parsley, basil, plus a pinch of rosemary (not too much of this), or adjust quantities of any of these based on what you have. Place a large pot of salted water over high heat and bring it to a rolling boil. Cut the asparagus into bite sized pieces. Youre right that it tastes exactly the same but slightly better. Add sauce: Pour the sauce over the salad and toss to coat. I was nervous about the amount of basil but it wasnt too much, it was just right. Prepare pasta according to package directions. Mix well. We love to serve it with BBQ Chicken, Grilled Potatoes in Foil and Easy Broccoli Salad for an easy but delicious summer meal! Its even better the next day. I find 7 to 8 minutes at a full boil is usually perfect but this will vary depending on the variety and brand of pasta you choose. Add the onion and mushrooms and saut, stirring occasionally, until the mushrooms are browned. This recipe is simple to pull together and sure to impress the entire family with its flavorful ingredients, such as sun-dried tomatoes and feta cheese (just to name a few). Just read again and see that they are used! Privacy Policy Privacy Tools. Made this for Christmas Day. Place cooled pasta in a large mixing bowl. I made this Pasta Salad with Sun Dried Tomatoes today and it tasted PHENOMENAL! Would you like to see my top secret method for shredding a cup and a half of Parmesan cheese? ), * For those playing catch up, Dozer completely ruptured his ACL and had to undergo surgery. And she showed me this pasta salad, which had tomato and basil, toobut the dressing had a sundried tomato base, which added a whole new depth of flavor. I really liked the flavors of this salad. I so wish we had Beyond Bread here in Charleston. 2. Whew. 72 likes, 2 comments - Belle of the Kitchen | Recipes (@thebelleofthekitchen) on Instagram: "This Caprese Pasta Salad is made with fresh mozzarella, basil, and deliciously juicy sun-dried to." Belle of the Kitchen | Recipes on Instagram: "This Caprese Pasta Salad is made with fresh mozzarella, basil, and deliciously juicy sun-dried tomatoes . FOR THE CORN: If using canned corn, drain it. There's no packet of Hidden Valley here! In a large pot, boil 4 cups water. Whisk together the salad dressing, mayonnaise, and Parmesan cheese, and pour over the salad. SCOOP OUT a mug of pasta cooking water just before draining. Taste and season with extra salt and pepper if needed. This is the dressing the next day. I did add a bit more salt and doubled the dressing because I used a lot of kale. Drain and rinse. Cook pasta according to package directions in salted water. I made some substitutions based on availability: sundried tomato paste instead of whole dried tomatoes (used a few heaping tablespoons and added some plain olive oil) and apple cider vinegar in place of the white wine vinegar. While we love coleslaw and potato salad, we'll never get tired of new ways to make pasta salad. (Makes 1 1/4 cups pesto.). Alternatively, combine all dressing ingredients in a jar or bottle with a lid and shake well to combine. While pasta cooks, place sun-dried tomatoes (with jarred oil), Parmesan, pine nuts, vinegar, salt, and crushed red pepper in a food processor. As a Tucsonan living away from home, you have done me a great service by posting this recipe. Thanks! I also like to do things my way, which means improvising and breaking the rules when necessary. Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. Measure out 1/3 cup of the oil, top with extra virgin olive oil if short. Remove the sun-dried tomatoes from the skillet. Stir in mushrooms and saut until tender. Whoops! Add 2 cups of vegetable broth and the sour cream to the pan and stir over medium heat until well blended. This looks fantastic! Tossed with a homemade sun-dried tomato vinaigrette, it's a light, crowd-pleasing side dish without mayo that can hold up to picnics and potlucks! Sheela is the Senior Contributing Food Editor at Kitchn and the author of. Thanks for sharing this recipe! 1/4 cup DeLallo sun-dried tomatoes packed in oil, sliced or chopped about 1/3 cup dry white wine 2/3 - 3/4 cup heavy cream 1 cup spinach, chopped up to 1/2 cup reserved pasta water salt and pepper to taste a big bunch of chopped chives or parsley parmesan for serving Cook Mode Prevent your screen from going dark Instructions On Off When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then its not for me. I hope you enjoy it! Hot Roast Beef Sandwich with Brie and Tomato. Filed Under: Pasta, Pasta Salad, Recipes, Savory, Side Dishes, Summer Recipes Tagged With: Pasta Salad Recipes, Your email address will not be published. It was a huge hit. In a mason jar, combine the extra virgin olive oil, white wine vinegar, water, garlic, dried oregano, dried basil, and salt. Meanwhile, bake prosciutto on a parchment-lined baking sheet at 400 degrees F for 6-8 minutes, until dried and crisp (will continue to crisp slightly as it cools so dont overcook). Add the garlic to the food processor and pulse until coarsely chopped, about 6 pulses. Pulse until mixture forms a paste, about 5 pulses. Add the orzo to a bowl and toss with the pesto. Thanks for sharing! Your email address will not be published. Combine dressing ingredients in a jar or bottle with a lid and shake well to combine. This will now be my go to dish to bring to parties. Really, the options are endless! 1 4 cup cherry tomatoes, sliced ; 1 2 cup orzo pasta; 3 tablespoons pine nuts; 3 tablespoons sun-dried tomatoes, chopped ; 2 tablespoons capers; 1 3 cup green olives, chopped ; 6 kalamata olives, sliced ; 3 tablespoons parmesan cheese, shaved (to garnish) 1 lemon, juice and zest of ; 1 teaspoon Dijon mustard; 1 2 teaspoon honey Bring a large pot of salted water (about 1 tablespoon kosher salt to 4 quarts water) to a boil. Will make the recipe soon! Caprese Pasta Salad with Sun-dried Tomatoes. In the last 2 minutes of cooking, add frozen peas and corn (if using frozen). 1 tsp mixed dried herbs (Note 1) 3/4 tsp salt 1/2 tsp pepper Instructions Drain oil from the jar of sun dried tomatoes. Allow to gently boil 5 minutes, then uncover. And, bug duh, I forgot to thank you for the shout out! Ingredients: 16 oz bowtie pasta; 8 oz fresh mozzarella cheese, chopped into small pieces; 1/4 cup fresh basil, chopped into ribbons; 1 (8 oz) jar julienne cut sun-dried tomatoes packed in oil with herbs I poach my chicken first and then shred it. Sundried tomatoes, for me, were a little bit of an acquired taste. With processor running, pour in olive oil through food chute until combined (pesto will be thick, but mixture should still spin inside processor). One of the best pasta salads out there! Garlic: Be sure to use FRESH garlic! I took it to a cookout and they gobbled it up! This Tortellini Caprese Pasta Salad is hands down the most popular on the site, but this recipe is up there as well for me! Add remaining ingredients and stir gently. Pat dry with paper towels. 1/2 teaspoon dried hot red pepper flakes. Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated), plus more for serving, Red pepper flakes, for serving (optional). It is always a hit and we love having leftovers, too! Ive never met a pasta salad like it, and it is one of my favorites! You just need to cook clever and get creative! Cherry tomatoes: Tomatoes fresh from the garden are ideal! jar sun-dried tomatoes in oil, undrained, 2 ounces Parmesan cheese, grated (about cup), 1 cup loosely packed fresh basil leaves (about oz. Cook until al dente, 9-11 minutes. canned or frozen, or from 2 ears of fresh corn. As always if you make this vegan sun dried tomato pesto pasta salad be sure to leave me a comment, rate this recipe and tag me onInstagram. Belle of the Kitchen. Uses reserved oil from the sun-dried tomatoes in the dressing to give the most flavor to this salad that will steal the show! Its seriously the best sandwich place ever. Whisk together the dressing ingredients and pour of it over the pasta salad and toss. Ready in less than 30 minutes, its a perfect hearty side dish for a full BBQ spread, but its also great as a filling lunch any time of year! I used to make a pasta salad in the summertime that consisted of radiatore (a delightful and fun short pasta), halved cherry tomatoes, whole basil leaves, olive oil-red wine vinegar dressing, and tons of grated Parmesan. Made this a few times now. Heat 1 tbsp olive oil in sauce pan over medium-high heat. red pepper flakes 1 1/2 cups fresh baby spinach, packed 1/4 cup grated Parmesan cheese, plus more for serving Kosher salt and fresh ground black pepper Instructions Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. . I did not have white wine vinegar, so I used the lightest of my red wine vinegars and I chopped the baby spinach, as I knew I would be eating it over a few days. Make Ahead: The sun-dried tomato pesto can be made up to 1 week in advance and refrigerated in an airtight container. Place the basil, garlic, olive oil, lemon juice, sugar, salt, and pepper in a food processor and pulse until smooth. Serve this classic pasta salad on its own, or with some sides to bulk it out a bit. Join my free email list to receive THREE free cookbooks! Some of my other favorite pasta salad recipes are BBQ Chicken Pasta Salad, and Creamy Ranch Bowtie Pasta Salad, or check out my complete list of 30+ Pasta Salad Recipes for even more inspiration! To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper. So many restaurants and cafes treat their pasta salads as an afterthought, but not this one! Recipe: Barefoot Contessa, How to Make Watermelon Salad With Feta and Mint. Last time I made this Julie W. chopped three jars of tomatoes for me! As noted, toss in extra dressing or olive oil if dried out. Be sure to FOLLOW ME on FACEBOOK, PINTEREST, INSTAGRAM, and TWITTERfor more great recipe ideas! This simple Sun-Dried Tomato Pasta Salad is a delicious recipe bursting with flavor. I also doubled the Feta though. Enjoy! And I love the additions! Ripe black olives and green olives mixed together are surprisingly yummy! In a large bowl, combine pesto and Greek yogurt and stir until well blended. Mince garlic and set aside. If youre lucky enough to have leftovers, store them in an airtight container in the fridge for up to 5 days. Sometimes I make a batch at the beginning of the week so I can enjoy a bowl everyday for. Using the oil from the sun-dried tomatoes makes is great because its infused with flavor! Drain and rinse with cold water until no longer hot. Its also delicious without the feta (pricey where I am). Talk about DELISH!? Serve salad at room temperature or cover and refrigerate to serve . Make the dressing! 180 Cal 44% 20g Carbs 49% 10g Fat 7% 3.3g Protein Track macros, calories, and more with MyFitnessPal. In the last 2 minutes of cooking, add frozen peas and corn (if using frozen). And simple and plain and delicious. To make the pasta salad: Bring a large pot of salted water to boil and cook the pasta until al dente according to package directions. 5.0 2. . According to Google, there are 433 million results when youre searching for a Pasta Salad. As the pasta cooks, it absorbs some of the water, so adding salt also adds flavor to the noodles as well as keeping them from sticking together. The tips for keeping the salad fresh and not dry for leftovers were spot on. Continue blending while drizzling in olive oil until mixed well. Theres nothing like it in the world. Click to email a link to a friend (Opens in new window). Theres nothing like fresh basil. Quick to make and a big crowd pleaser, this can be as diverse as you want it to be! My name is Ashley Fehr and I love creating easy meals my family loves. I love seeing all your photos of my recipe recreations! I believe you can make great food with everyday ingredients even if youre short on time and cost conscious. Cook pasta al dente according to package instructions. Stir until combined and mascarpone cheese has melted, then turn to low. I make this at least twice a month for my lunches during the week. Recipe is vegetarian and can easily be made gluten-free. Instructions. Cut kernels off corn cobs if using fresh corn. But any variety could work here. Add 3 tbsp water to Dressing, shake well. Oh yay!!! Theyre just fresher and lighter, and it means I can enjoy them day after day and not feel weighed down / guilty about excess mayo consumption.