Sun Dried Tomato Pasta Salad Recipes

PASTA WITH SUN-DRIED TOMATOES

Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

PASTA & SUN-DRIED TOMATO SALAD

Pasta & Sun-Dried Tomato Salad image

The beauty of this sun-dried tomato pasta salad is that it can be served warm or cold. It's an ideal dish for casual picnics and cookouts. -Dawn Williams, Scottsboro, Alabama

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 can (49 ounces) reduced-sodium chicken broth
1 package (16 ounces) orzo pasta
1/4 cup chopped oil-packed sun-dried tomatoes plus 2 teaspoons oil from the jar
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded Parmesan cheese
4 fresh basil leaves, thinly sliced
Optional toppings: crumbled feta cheese and chickpeas

Steps:

In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally. , Drain orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool completely., Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired.

Nutrition Facts :

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