Sundried Tomato Italian Pasta Salad

Shanthi Appelo
Shanthi Appelo

| 1 min read

Food and Recipes
shanthieats
Sundried Tomato Italian Pasta Salad
This pasta salad recipe packs in nutrients from a variety of vegetables and adds a nice crunch from bell peppers and cucumbers. With a vinaigrette-based rather than mayonnaise-based dressing, this pasta salad fares better for outdoor summer events from a food-safety aspect.
Serving Amount
Ingredients

  • 12 ounce box rotini pasta, preferably whole wheat

  • 1 red or orange bell pepper, diced

  • 11⁄4 cup cherry tomatoes, halved

  • 1⁄2 cup black olives, drained and sliced

  • 1 English cucumber, diced

  • 1⁄3 cup fresh basil, finely chopped

  • 1⁄2 cup sundried tomatoes, julienne cut in oil

  • 1⁄2 cup shredded parmesan cheese

  • 3⁄4 cup Italian dressing, homemade (recipe below) or store-bought

Instructions
  • Step 1

    Bring pasta to a boil and drop in the pasta. Cook for about 6 minutes, or to desired texture. It’s recommended to have the pasta hard to the bite so that it does not have a mushy texture when combined with dressing.

  • Step 2

    Combine all ingredients. Enjoy!

Serving Amount
Ingredients

  • 1⁄2 cup olive oil

  • 1⁄4 cup red wine vinegar

  • 1 tsp honey

  • 1 tbsp water

  • 1 tsp lemon juice

  • 2 tsp Dijon mustard

  • 3⁄4 tsp dried parsley

  • 3⁄4 tsp dried basil

  • 1⁄8 tsp dried oregano

  • 1 garlic clove, minced

  • Salt and pepper to taste

Instructions
  • Step 1

    Optional: to get more flavor from the dried spices, first grind with your fingers or in a mortar and pestle.

  • Step 2

    Whisk all ingredients or place in a blender.

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