Sun Dried Tomato Pasta Salad
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
30 mins
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Servings
4 - 6 people
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Calories
766 kcal
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Course
Main Course
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Cuisine
American
Sun Dried Tomato Pasta Salad
Description
Sun Dried Tomato Pasta Salad brings together the intensity of sun dried tomatoes preserved in olive oil with fresh seasonal ingredients such as cherry tomatoes, spinach, and finely diced red onion. The dressing is a blend of lemon juice, garlic, smoked paprika, and reserved olive oil from the tomato jar, providing a smoky, tangy base. Crumbled tofu is used in place of feta, adding a subtle salty creaminess. The pasta is cooked and cooled before mixing, preserving a firm texture that contrasts the softness of the marinated vegetables and dressing. This salad can be prepped ahead and served chilled or at room temperature, making it convenient for meal prepping or casual entertaining.
The preparation includes marinating the tofu in the dressing while the pasta cooks, then combining all components, including fresh herbs, for a flavorful, herbaceous finish. The salad is seasoned with salt and black pepper to taste, allowing adjustments to personal preference.
For best texture, the pasta should be cooked al dente to prevent it from becoming mushy as it soaks up the dressing. Cooling the pasta quickly by rinsing or chilling helps maintain the desired bite. This pasta salad serves well on its own, as a side dish, or picnic staple.
Ingredients
Dressing:
- 1 sun dried tomatoes diced, in olive oil, 8-ounce jar
- 2 lemon juiced
- ¼ cup parsley minced
- ¼ cup basil minced
- ¼ cup olive oil reserved sundried tomato olive oil
- 2 garlic pressed, cloves
- 1 teaspoon smoked paprika
- 2 tablespoons of water
- ½ package tofu crumbled with your fingers (to resemble feta cheese, super firm
- salt to taste
- black pepper to taste
Pasta Salad
- 1 pound pasta of your choice
- 1 pint cherry tomatoes halved
- 2 cups spinach chopped
- 1 small red onion diced
- ⅓ cup parsley minced
- ½ cup basil minced
- salt to taste
- black pepper to taste
Instructions
- Remove the sun dried tomatoes from the jar and set aside until step 4 and save ¼ cup of the oil.
- In a small bowl, combine all of the dressing ingredients. Mix well and allow the crumbled tofu to marinate for 10 minutes while the pasta is cooking.
- Meanwhile, cook the pasta according to package instructions and set aside.
- In a large bowl, add the sun dried tomatoes, cherry tomatoes, spinach, onion, parsley, basil, and dressing. Allow it to marinate while the pasta cools down for 10 minutes.
- Once the pasta is cool, add it to the bowl with all of the ingredients and mix well. Taste with salt and pepper.
- Serve at room temperature or chilled.
Notes
- Cook pasta al dente to keep it firm when dressed, especially if serving chilled.
- Partially dress the pasta salad while the pasta is warm to help the pasta absorb flavors without becoming soggy.
- Cool pasta quickly by rinsing with cold water or spreading on a tray and refrigerating if making ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 766 kcal
% Daily Value*
| Calories | 766kcal | 38% |
| Carbohydrates | 129g | 43% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 151mg | 6% |
| Potassium | 2775mg | 59% |
| Fiber | 14g | 56% |
| Sugar | 30g | 60% |
| Vitamin A | 3708IU | 74% |
| Vitamin C | 84mg | 93% |
| Calcium | 168mg | 17% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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