Recipe: Sun-Dried Tomato Pasta Salad
Ingredients
12 oz Cavatappi, macaroni or bow tie pastacook to package directions, rinse in cold water when done
1 (8.4 oz) pitted Kalamata olives, chopped
1 (8 oz) jar sun-dried tomatoes in oil, no need to drain the oil
1 cup chopped red onion
1 yellow or red bell pepper, chopped
2 cups baby spinach
2 tbsp freshly chopped basil
2 tbsp freshly chopped Italian parsley
5 oz shaved parmesan cheese
Champagne Vinaigrette
⅓ cup extra virgin olive oil
¼ cup Champagne vinegar
1 tbsp freshly squeezed lemon juice
1 tsp dried oregano
½ tsp ground black pepper
1 pinch granulated sugar
salt and pepper to taste
Directions
Cook pasta to package directions. Drain and toss with cold water. Set aside.
Whisk together the vinaigrette ingredients.
Toss everything together in a very large serving bowl. Season to taste with salt and pepper. Serve at room temperature or chilled.
