Recipe: Sun-Dried Tomato Pasta Salad

[elementor-template id="57831"]


 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
  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.

Recipe: Sun-Dried Tomato Pasta Salad

~ Marla Meridith

Join the Conversation