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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

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Level: Easy

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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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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.

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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!

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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!!

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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.

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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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