Recipe: Sun-Dried Tomato Pasta Salad
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
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
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.
~ Marla Meridith