Description
This Sun-Dried Tomato Pasta Salad is a vibrant and flavorful dish that is perfect for a summer gathering or a light meal. Packed with fresh ingredients and tossed in a tangy dressing, it’s sure to be a hit at any table.
Ingredients
Units
Scale
Pasta Salad:
- 16 oz. short pasta (rigatoni, rotini, bow tie, etc.)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes, halved
- 1 jar sun-dried tomatoes in oil with Italian herbs, 8.5 oz oil drained
- 1/2 red onion, small diced
- 1/2 cup shredded parmesan
- 8 oz. mozzarella pearls
- 1/3 cup chopped basil, packed
Dressing:
- 1/3 cup extra virgin olive oil
- 1/3 cup oil drained from sun-dried tomatoes
- 2 T balsamic vinegar
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 1/2 tsp salt, more or less to taste
Instructions
- Cook Pasta: Cook pasta al dente according to package instructions. Drain and toss with spinach to wilt. Rinse with cool water or cool for 15-20 minutes.
- Prepare Salad: Combine pasta, spinach, basil, onion, sun-dried tomatoes, cherry tomatoes, parmesan, and mozzarella.
- Make Dressing: Whisk together olive oil, tomato oil, balsamic vinegar, garlic, Italian seasoning, pepper, and salt.
- Toss Salad: Mix 3/4 of the dressing with the salad. Chill for 30 minutes, then toss with remaining dressing before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
