Sun-Dried Tomato Pasta Salad
User Reviews
5
Sun-Dried Tomato Pasta Salad
Description
Sun-Dried Tomato Pasta Salad assembles cooked bow tie pasta with ingredients like artichoke hearts, sun-dried tomatoes, diced bell pepper, sliced olives, grated Parmesan, and fresh spinach and basil. The fresh vegetables and cheeses contrast with the cooked pasta, creating a hearty salad.
The dressing of olive oil, white balsamic vinegar, water, garlic, and herbs ties the salad together with a balanced acidity and herbaceous note. Shaking the dressing ingredients ensures emulsification before tossing with the salad. Allowing the salad to chill for at least an hour lets flavors meld while fresh greens added last retain their texture and color.
This pasta salad serves well as a side dish at gatherings or as a make-ahead lunch option. It stores well refrigerated and can be enjoyed over several days with minimal flavor loss.
Ingredients
SALAD
- 16 ounces bow tie pasta cooked and drained in cold water
- 16 ounces artichoke hearts brined or marinated, drained and quartered
- 3/4 cup sun-dried tomatoes 1 -7 oz jar, drained, in oil or dry
- 1 medium red bell pepper diced (or other color(s) if desired)
- 6.5 ounces black olives sliced, try Kalamata or green olives too
- ½ cup Parmesan Cheese grated
- 1 cup baby spinach fresh, chopped
- ¼ cup basil chopped, fresh
DRESSING / VINAIGRETTE
- ¾ cup olive oil
- 3 tablespoons white balsamic vinegar I used white, but dark balsamic, or any other vinegar would taste yummy too. A little more or less depending on the strength of your olive oil
- 2 tablespoons water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 clove garlic smashed and chopped fine
- black pepper to taste
Instructions
- Cook pasta al dente according to package directions. In a large bowl combine cooked pasta, artichoke hearts, sun-dried tomatoes, bell pepper, olives and cheese.Toss gently to combine.
- To make dressing, put all ingredients into a mason jar with lid, shake vigorously to combine. Pour dressing over pasta salad. Toss to combine. Refrigerate for at least an hour before serving for flavors to mingle.
- Just prior to serving, toss in spinach and basil for a beautiful fresh pop of color. cToss salad well again, adjust seasonings if necessary, finish with a final grind of sea salt and if desired ground pepper. Lasts for days! Great as leftovers
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-12 servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 487kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 4mg | 1% |
| Sodium | 770mg | 32% |
| Potassium | 565mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1092IU | 22% |
| Vitamin C | 24mg | 27% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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