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Sundried Tomato Pasta Salad

4.83 Mitt(s) 18 Rating(s)18 votes, average: 4.83 out of 518 votes, average: 4.83 out of 518 votes, average: 4.83 out of 518 votes, average: 4.83 out of 518 votes, average: 4.83 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Tangy sundried tomato dressing poured over corkscrew pasta , with tomatoes, olives, and plenty of Parmesan cheese. I love this pasta salad so much, and it’s even better the next day.

Recipe: Barefoot Contessa

Ingredients

  • DRESSING INGREDIENTS
  • 1 jar Sun-dried Tomatoes (7 Oz.)
  • 4 cloves Garlic
  • 3 Tablespoons Red Wine Vinegar
  • 1 cup Extra Virgin Olive Oil
  • Salt And Pepper, to taste
  • _____
  • SALAD:
  • 16 ounces, weight Corkscrew Pasta
  • 1 jar Kalamata Or Assorted Olives
  • 1 pint Ripe Cherry Tomatoes (cut In Halves)
  • 10 leaves Basil (10-15 Leaves), Chopped Or Julienne
  • 1-½ cup Parmesan Cheese, Freshly Grated

Preparation

Source: Barefoot Contessa

Dressing:

In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.

Pasta:

Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.

Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.

Serve on a big platter with an extra sprinkling of Parmesan cheese.

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18 Reviews

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Avatar of cbunyan

cbunyan on 1.14.2014

It’s been said a billion times but this was very good and only got better over time. I cut waaaay back on the garlic and was glad I did! I also blended basil in the dressing for a little extra basil goodness. Def going to make again.

Avatar of terrilw

terrilw on 8.19.2012

My new favorite pasta salad! It was so flavorful and delicious. The recipe made plenty of sauce to thoroughly coat the pasta. I threw in some cooked chicken which made for a heartier dinner. Loved, loved, loved it!

Avatar of Kendra B

Kendra B on 7.22.2012

I initially started by making the dressing how the recipe is written THEN I decided I wanted it to taste BETTER. I threw a few leaves of basil in the dressing, added more sun dried tomatoes, added about a tsp each of salt and pepper. The salad IS better the next day. It is a very good go-to recipe! Thanks for sharing!!

Avatar of Christy

Christy on 10.3.2011

I made this for a party for the first time. Which is always risky and I screwed it up. I didn’t use “grated” parm, I used shredded. But, it didn’t really matter too much (no one knew but me). This was a fantastic salad! I will use a bit less garlic next time. But, this is my new go-to pasta salad.

Avatar of zndsmom

zndsmom on 5.28.2011

Delicious!! I was bored with the same old pasta salad recipes and wanted something different. This is definitely a keeper! I didn’t put in a full cup of oil, more like 3/4 of a cup and put black olives instead of Kalamatas. :) The tang of the red wine vinegar really adds a nice punch, too.

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