Sun-dried Tomato Pasta Salad

Easy Sun-Dried Tomato Pasta Salad Recipe from Italy

Region / culture: Italy | Servings: 6

Introduction

Sun-dried Tomato Pasta Salad is a delicious and refreshing dish that is perfect for a summer picnic or a light lunch. This pasta salad is packed with flavor from sun-dried tomatoes, olives, and a tangy dressing.

History

Pasta salads have been a popular dish for many years, with variations found in different cuisines around the world. The addition of sun-dried tomatoes to pasta salad adds a rich and intense flavor that elevates the dish to a whole new level.

Ingredients

6 cups cooked rotini or fusilli pasta
2 cups broccoli florets
1 cup sliced mushrooms
1 cup minced white onion
2 large carrots, grated
1 cup sliced pitted black olives
0.67 cup extra virgin olive oil or cold-pressed essential oil
0.33 cup lemon juice or red wine vinegar
1 cup whole sun-dried tomatoes
3 whole cloves garlic (or more, to taste)
1 tbsp dried basil
2 tsp dried oregano
sea salt and pepper to taste

How to prepare

Cook the rotini or fusilli.
Add the broccoli florettes to the pot for the last minute or two of cooking, so that they turn bright green, but stay tender-crisp.
In a skillet, sauté the mushrooms and onions until the onions are translucent and the mushrooms are tender.
Set aside.
In a blender or food processor, combine the remaining ingredients, except the grated carrot, until smooth.
Combine the cooked pasta and broccoli, grated carrot, mushrooms and onions, and black olives in a large salad bowl.
Pour the dressing over all and toss well.
Serve cold.

Variations

Add grilled chicken or shrimp for extra protein.
Substitute different vegetables such as bell peppers, zucchini, or cherry tomatoes.
Use a different type of pasta such as penne or bowtie.

Cooking Tips & Tricks

Be sure to cook the pasta al dente, as it will continue to absorb the dressing and soften slightly as it sits.

- Adding the broccoli florets to the pasta water at the end of cooking helps to retain their bright green color and crisp texture.

- Grating the carrots adds a nice crunch and sweetness to the salad.

- Adjust the amount of garlic and herbs to suit your taste preferences.

Serving Suggestions

Serve this pasta salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and satisfying meal.

Cooking Techniques

Be sure to cook the pasta al dente to prevent it from becoming mushy.

- Blending the dressing ingredients creates a smooth and creamy texture.

Ingredient Substitutions

Use fresh tomatoes instead of sun-dried tomatoes.

- Substitute balsamic vinegar for the red wine vinegar.

Make Ahead Tips

This pasta salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to toss it well before serving.

Presentation Ideas

Garnish the pasta salad with fresh basil leaves or a sprinkle of grated Parmesan cheese for a beautiful presentation.

Pairing Recommendations

This pasta salad pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Serve cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of Sun-dried Tomato Pasta Salad contains approximately 350 calories.

Carbohydrates

Each serving of Sun-dried Tomato Pasta Salad contains approximately 45 grams of carbohydrates.

Fats

Each serving of Sun-dried Tomato Pasta Salad contains approximately 20 grams of fats.

Proteins

Each serving of Sun-dried Tomato Pasta Salad contains approximately 8 grams of proteins.

Vitamins and minerals

This pasta salad is a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains gluten from the pasta. It may also contain sulfites from the sun-dried tomatoes.

Summary

Sun-dried Tomato Pasta Salad is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Sun-dried Tomato Pasta Salad is a flavorful and nutritious dish that is perfect for a summer meal or picnic. Packed with vegetables, herbs, and a tangy dressing, this pasta salad is sure to be a hit with your family and friends.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Sun-dried Tomato Pasta Salad. It was a warm summer day, and I was visiting my friend Maria at her beautiful countryside home. Maria was known for her amazing cooking skills, and I always loved trying out new recipes with her.

As we sat in her kitchen, sipping on some iced tea, Maria pulled out a big bowl of pasta salad that she had made earlier that day. The colors of the dish were vibrant and inviting, with the sun-dried tomatoes adding a burst of flavor that I had never experienced before. I took one bite and instantly fell in love with the combination of ingredients.

"Maria, this is incredible! How did you come up with this recipe?" I asked, eager to learn the secrets behind her delicious creation.

Maria smiled and explained that she had learned the recipe from her Italian grandmother, who had passed it down through the generations. She told me that the key to making the perfect Sun-dried Tomato Pasta Salad was in the quality of the ingredients and the love and care that went into preparing it.

I knew right then and there that I had to learn how to make this dish for myself. Maria graciously offered to teach me, and we spent the rest of the afternoon in her kitchen, chopping, mixing, and laughing as we created the perfect pasta salad.

Over the years, I have made this recipe countless times, each time adding my own little twist to it. I have served it at family gatherings, potlucks, and even brought it to work events where it was always a hit. The Sun-dried Tomato Pasta Salad has become a signature dish of mine, and I am always happy to share the recipe with anyone who asks.

The secret to making this dish truly special lies in the sun-dried tomatoes. They add a depth of flavor and a chewy texture that perfectly complements the al dente pasta and fresh herbs. I always make sure to use the best quality sun-dried tomatoes I can find, as they truly make all the difference.

To make the Sun-dried Tomato Pasta Salad, start by cooking your favorite pasta according to the package instructions. Once it is cooked and drained, toss it with a generous amount of olive oil to prevent sticking. Next, chop up some fresh basil, parsley, and green onions and add them to the pasta.

In a separate bowl, combine the sun-dried tomatoes (make sure to drain off any excess oil), some minced garlic, and a splash of balsamic vinegar. Mix everything together until well combined, then pour it over the pasta mixture. Toss everything together until the pasta is evenly coated with the sun-dried tomato mixture.

To finish off the dish, sprinkle some crumbled feta cheese on top and give it a final toss. The tanginess of the cheese adds a delicious contrast to the sweetness of the tomatoes and the freshness of the herbs.

I always like to let the Sun-dried Tomato Pasta Salad sit for a little while before serving, to allow the flavors to meld together. It can be served at room temperature or chilled, depending on your preference. Either way, it is sure to be a crowd-pleaser!

As I sit here reminiscing about the first time I learned to make this recipe, I am filled with gratitude for Maria and her willingness to share her family's culinary traditions with me. Cooking has always been a way for me to connect with others and create lasting memories, and this Sun-dried Tomato Pasta Salad will always hold a special place in my heart.