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Sun-Dried Tomato Pasta Salad

Sun-Dried Tomato Pasta Salad
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A refreshing and savory Mediterranean-style pasta salad featuring oil-packed sun-dried tomatoes, fresh mozzarella, and a zesty balsamic dressing.

Ingredients

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12 oz short pasta (rigatoni, rotini, or bow tie)
3 oz baby spinach
10 oz cherry tomatoes, halved
8.5 oz jar sun-dried tomatoes in oil with herbs, drained (reserve oil)
1/2 small red onion, diced
1/2 cup shredded parmesan cheese
8 oz mozzarella pearls
1/3 cup fresh basil, chopped
1/3 cup extra virgin olive oil (adjust based on reserved tomato oil)
1/3 cup oil drained from sun-dried tomatoes
2 tbsp balsamic vinegar
2 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp salt (to taste)

Instructions

  1. Cook pasta al dente in salted water according to package instructions.
  2. Place spinach in a colander and drain the hot pasta over it to wilt the greens. Rinse with cool water and let sit for 15-20 minutes.
  3. In a large bowl, combine the cooled pasta/spinach mix with chopped basil, red onion, julienned sun-dried tomatoes, cherry tomatoes, and parmesan.
  4. Add mozzarella pearls once the pasta is completely cooled to prevent melting.
  5. Whisk together the olive oil, reserved tomato oil, balsamic vinegar, garlic, and seasonings for the dressing.
  6. Toss the salad with 3/4 of the dressing. Chill in the refrigerator for 30 minutes.
  7. Toss with the remaining dressing just before serving.

Notes

  • Use the oil from the sun-dried tomato jar for maximum flavor.
  • If making ahead, keep the dressing separate and toss right before serving.
  • Substitute white balsamic vinegar for a cleaner look.

Nutrition

Find it online: https://cleanvegankitchen.com/sun-dried-tomato-pasta-salad/