Sundried Tomato Pasta Salad
Sundried tomatoes, fresh roma tomatoes and basil give this pasta salad a bright and fresh flavor
Ingredients
- 1 lb rotini pasta
- 1 cup sun-dried tomatoes in olive oil
- 3 roma tomatoes, seeded and diced
- 1 cup baby spinach, roughly chopped
- 1 cup parmesan cheese, finely shredded
- 3 cloves garlic, minced
- 3 tbsp fresh basil, finely chopped
- 1 tsp dried oregano
- 1 tbsp white wine vinegar
- 1 tbsp red wine vinegar
- 4 tbsp oil from the sundried tomatoes
- salt to taste
Instructions
- Boil pasta in heavily salted water according to package directions until al dente, or about 1 minute from being fully cooked.
- Drain pasta and rinse under cool water to stop it from continuing to cook.
- While the pasta is boiling, prep your sundried tomatoes, tomatoes, spinach, parmesan, garlic and basil.
- To make the dressing, in a large mixing bowl, add parmesan, garlic, basil, oregano, vinegars and oil, stirring to combine. Toss the tomatoes, sundried tomatoes and spinach with the dressing.
- Add the pasta to the dressing, tomatoes, and spinach. Gently toss to thoroughly coat the pasta with the dressing and distribute the tomatoes and spinach. Salt to taste.
- Let sit at least 30 minutes before serving.
Notes
- Like any pasta salad, this one just gets better with time. It is best served the day after it is made. Store in the refrigerator up to 5 days.
- The saltiness of the pasta salad will depend on how much you salt your pasta water and your brand of sun-dried tomatoes. I suggest tasting your pasta salad after it has marinated for 30 minutes before adding additional salt.
- Cooking your pasta to al dente is key to keeping your noodles from falling apart! It also lets them soak up more of the flavor.
- Because this pasta salad has no eggs or mayonaise, it is perfect for a picnic without having to worry about refrigeration for a few hours. Enjoy!