Pasta Salad with Sun Dried Tomatoes
Ingredients
For the Salad Dressing
- 5 pieces sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons olive oil
- 1 large garlic clove, chopped
- 1 teaspoon capers, drained
- 1/2 teaspoon sea salt or kosher salt
- 3/4 teaspoon freshly ground black pepper
For the Pasta Salad
- 1/2 pound dried fusilli, rotini, or another spiral pasta
- Kosher or sea salt, for the pasta cooking water
- 1 pint cherry tomatoes, halved
- 3/4 cup Kalamata olives, pitted and sliced in half or thirds
- 1 small jar roasted red bell peppers, drained and chopped
- 8 ounces feta cheese, cut into small chunks
- 1/2 cup canned chickpeas, drained
- 6 pieces sun-dried tomatoes in oil, drained and chopped
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped fresh basil
Instructions
- Add the drained sun-dried tomatoes, red wine vinegar, olive oil, garlic, capers, salt, and black pepper to 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 the package directions until al dente.
- Drain the pasta and transfer it to a large bowl. Add the sun-dried tomato dressing while the pasta is still hot and toss to combine. Let the pasta cool before adding the remaining ingredients.
- Once cooled, add the cherry tomatoes, Kalamata olives, roasted red bell peppers, chickpeas, feta, chopped sun-dried tomatoes, Parmesan, parsley, and basil.
- Gently toss until well combined. Taste and season with additional salt and black pepper as needed. Serve chilled or at room temperature.
Notes
-
Parsley: I prefer flat leaf parsley aka Italian parsley over curly parsley which is pretty but tasteless.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for the best texture and flavor. They are softer than dry-packed tomatoes and blend easily into the dressing. If using dry-packed sun-dried tomatoes, soften them first in hot water, then drain well before using.
-
Cook the pasta al dente: Pasta softens a little as it sits with the dressing. Cooking it al dente keeps the salad from turning mushy.
-
Toss the dressing with hot pasta: This is one of the most important steps. Warm pasta absorbs vinaigrette better than cold pasta, which gives the salad deeper flavor.
-
Drain the roasted peppers and sun-dried tomatoes well: Too much extra oil or liquid can make the pasta salad feel heavy.
-
Make-Ahead: This pasta salad can be made several hours ahead or up to 1 day in advance.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
-
Before Serving: Let the pasta salad sit at room temperature for about 15 to 20 minutes before serving. Cold pasta can taste muted, so this helps the flavors wake up.
-
Refreshing Leftovers: If the salad seems a little dry after chilling, toss it with a small drizzle of olive oil and a splash of red wine vinegar.
Nutrition
Calories: 458 kcal, Carbohydrates: 38 g, Protein: 15 g, Fat: 28 g, Saturated Fat: 9 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 15 g, Cholesterol: 41 mg, Sodium: 1183 mg, Potassium: 376 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 891 IU, Vitamin C: 25 mg, Calcium: 299 mg, Iron: 2 mg
