The Pioneer Woman Tasty Kitchen
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Pasta Salad with Sun-Dried Tomato Dressing

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Level: Easy

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Description

Easy to make and full of flavor. It’s even better the next day.

Ingredients

  • FOR THE SALAD:
  • 1 pound Dry Spaghetti Pasta
  • 4 cloves Garlic, Finely Minced
  • 1-½ cup Finely Chopped Purple Onion
  • ¼ cups Torn Fresh Basil Leaves
  • ⅓ cups Grated Fresh Parmesan Cheese
  • FOR THE DRESSING:
  • ½ cups Red Wine Vinegar
  • 2 Tablespoons Rough Chopped Sundried Tomatoes (use The Kind That Have Been Packed In Oil)
  • 1 teaspoon Sea Salt
  • 1 teaspoon Italian Seasoning
  • ½ teaspoons White Granulated Sugar
  • ½ teaspoons Granulated Onion Powder
  • ½ teaspoons Granulated Garlic Powder
  • ⅛ teaspoons Red Pepper Flakes
  • ⅛ teaspoons Ground Black Pepper
  • 1 cup Extra Virgin Olive Oil

Preparation

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.

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