Get the Recipe: Sun-Dried Tomato Pesto Pasta Salad
Ingredients
For the salad:
- 12 ounces pasta, such as rotini, penne, or cavatappi
- 1 - 14.5 ounce can petite diced tomatoes, drained thoroughly
- ¾ cup kalamata olives, pitted and halved
- ½ cup feta cheese, crumbled
For the Pesto:
- 6 to 8 sun-dried tomatoes, in olive oil (depending on size)
- ½ cup basil leaves, loosely packed
- ½ cup parmesan cheese, grated
- 5 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon oregano leaves
- 1 clove garlic
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- 1 pinch of red chili flakes, optional
Optional Topping:
- fresh basil
Equipment
- Large Pot
Instructions
Cook the pasta:
- In a large pot, cook the pasta according to package. Drain and transfer in a large mixing bowl and set to the side to cool until you've mixed your pesto.
Make the pesto:
- Add the ingredient for the pesto to a food processor and pulse all of your ingredients until you have a chunky thick paste. If you do not have a food processor, then you will need to finely chop your sun-dried tomatoes and mix all of your ingredients in well together in a medium bowl.
Make the salad:
- Transfer the pesto into the large bowl and incorporate well with the pasta along with the rest of your other ingredients. Store in an air-tight container in the refrigerator until you're ready to serve.
- Once you're ready, place into a large serving bowl or platter and enjoy.
Calories: 415kcal, Carbohydrates: 46g, Protein: 13g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 17mg, Sodium: 649mg, Potassium: 253mg, Fiber: 3g, Sugar: 3g, Vitamin A: 337IU, Vitamin C: 2mg, Calcium: 203mg, Iron: 2mg