Description
A delightful pasta salad featuring sun-dried tomatoes, fresh vegetables, and a light dressing, perfect for family gatherings and special occasions.
Ingredients
- 16 oz. short pasta (like rigatoni or rotini)
- 3 oz. baby spinach
- 10 oz. cherry tomatoes (halved)
- 1 jar of sun-dried tomatoes in oil with Italian herbs (8.5 oz, oil drained)
- 1/2 red onion (small diced)
- 1/2 cup shredded Parmesan
- 8 oz. mozzarella pearls
- 1/3 cup chopped basil
- 1/3 cup extra virgin olive oil
- 1/3 cup oil drained from the sun-dried tomatoes
- 2 tbsp balsamic vinegar
- 2 garlic cloves (minced)
- 1 tsp Italian seasoning
- 1/2 tsp pepper
- 1/2 tsp salt (more or less to taste)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and toss it with the baby spinach while warm.
- Cool the pasta and spinach under running water to stop the cooking process.
- In a large bowl, combine the pasta, spinach, basil, red onion, sun-dried tomatoes, cherry tomatoes, Parmesan, and mozzarella.
- For the dressing, whisk together olive oil, reserved oil, balsamic vinegar, garlic, Italian seasoning, pepper, and salt in a separate bowl.
- Toss the salad with three-quarters of the dressing and chill for 30 minutes to allow the flavors to meld.
- Before serving, toss with the reserved dressing and garnish with extra basil and Parmesan. Serve chilled.
Notes
Storing leftovers in an airtight container in the refrigerator keeps them fresh for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean