Pasta Salad with Sun Dried Tomatoes
Ingredients
For the salad dressing
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 1 garlic clove, chopped
- 1 teaspoon capers, drained
- 1/2 teaspoon sea salt or Kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons flat-leaf parsley, chopped
- 2 tablespoons fresh basil, chopped
For the pasta salad
- 1/2 pound (8 ounces) dried fusilli, rotini or any other spiral pasta
- Kosher or sea salt for the pasta cooking water
- 1 pint (2 cups) cherry tomatoes, cut in half
- 3/4 cup Kalamata olives, pitted and sliced (in half or thirds)
- 1 small jar (7 -12 ounces) roasted red bell peppers, drained and chopped
- 8 ounces feta cheese, cut into small chunks
- 1/2 cup canned chickpeas, rinsed and drained
- 6 sun-dried tomatoes in oil, drained and chopped
Instructions
- Place the drained sun-dried tomatoes, vinegar, olive oil, diced garlic, drained capers, salt and black pepper in a food processor or blender. Process until almost smooth. Set aside.
- Bring a large pot of salted water to a boil, add the pasta and cook according to package directions until al dente.
- Drain the pasta and place it in a large bowl. Add the salad dressing while the pasta is hot and toss to combine. Warm pasta absorbs the flavor from the dressing better than cold pasta. Cool before adding the rest of the ingredients.
- When cool, add the tomatoes, olives, roasted red bell peppers, chickpeas and feta cheese and toss to combine. Add the Parmesan cheese, chopped fresh parsley and basil gently toss well. Season to taste with salt and black pepper and serve.
Nutrition
Calories: 474 kcal, Carbohydrates: 40 g, Protein: 15 g, Fat: 29 g, Saturated Fat: 9 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 15 g, Cholesterol: 41 mg, Sodium: 1884 mg, Potassium: 505 mg, Fiber: 4 g, Sugar: 3 g, Vitamin A: 1200 IU, Vitamin C: 52 mg, Calcium: 321 mg, Iron: 2 mg
