Description
This Sun Dried Tomato Pasta Salad is a vibrant and flavorful dish perfect for a summer gathering or a quick weeknight dinner. With a mix of pasta, fresh vegetables, and a tangy dressing, this salad is sure to impress.
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 of 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 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1/2 teaspoon 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 to cool it off.
- Prepare Salad: Combine pasta and spinach with basil, onion, sun-dried tomatoes, cherry tomatoes, Parmesan, and mozzarella.
- Make Dressing: Whisk together olive oil, drained tomato oil, balsamic vinegar, garlic, Italian seasoning, pepper, and salt.
- Toss Salad: Toss 3/4 of the dressing with pasta salad. Chill for 30 minutes and toss with remaining dressing before serving.
Notes
- You can customize this salad by adding grilled chicken or shrimp for extra protein.
- Feel free to adjust the seasoning in the dressing to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
