Pasta Salad with Sun-Dried Tomato Dressing

For the salad:
Cook the spaghetti noodles according to package directions just until the al dente stage. No soggy, squishy noodles allowed!

Drain spaghetti noodles in a colander and rinse well under cool running water. Drain well.

Place spaghetti noodles in a large serving bowl. Add the minced garlic, onion, torn basil leaves and Parmesan cheese. Toss together until ingredients are evenly distributed. Set aside.

For the salad dressing:
Place all of the dressing ingredients except the oil into a blender. Put the lid on and blitz until thoroughly combined and relatively smooth.

With the blender on medium speed, add the extra virgin olive through the feed chute in a thin, steady stream. Blitz until creamy.

Pour the salad dressing over the salad and toss to combine. Cover and chill for at least one hour.

This salad keeps well overnight and can be made a day ahead.