Pasta Salad with Sun-dried Tomato Dressing

When you’re in the mood for something filling yet light, this summer pasta salad with a sun-dried tomato dressing hits the spot just right!

Pasta salad which is healthy, full of fresh ingredients, filling and bursting with flavour is a great option for any occasion – be it a summer lunch, picnic, barbecue or a simple meal with family. The pasta provides a more filling element than a traditional salad, and when tossed with olives, corn, fresh spinach and rocket leaves, this salad adds different textures and elements, providing a beautifully balanced dish.

The dressing in any salad is the most important part as it provides most of the flavour, and it is no different here. The dressing for this salad is fairly easy to make – it has a subtle tanginess from the Dijon mustard and the red wine vinegar, which is balanced out with the sweetness of the agave and the zestiness of the sun-dried tomatoes. Sun-dried tomatoes are a very interesting ingredient to use as they have an intense sweet-tart flavour, much more so than normal tomatoes, which means they pack a lot more punch when used for sauces or dressings. This salad gets its intense Italian flavour with the fresh herbs and seasoning.

This Pasta Salad is an absolutely delicious item which is sure to be a hit with all your family and friends!

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Helpful tips and tricks to make Pasta salad with Sun-dried Tomato dressing:

• Cook your pasta a bit more than al dente (but not overcooked) so that the pasta stays soft when it cools down.
• Always make sure the pasta had cooled down completely before adding the spinach and fresh herbs as they will wilt if the pasta is even warm.
• You can swap the spinach and rocket for any other leafy vegetable of your choice.

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Pasta Salad with Sun-Dried Tomato Dressing

Serves: 4 Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

• 225 grams Farfalle pasta
• 1/3 cup Kalamata olives, sliced
• 1/3 cup tinned corn
• 1/4 cup sun-dried tomatoes in olive oil, drained and chopped
• 1/3 cup fresh peas, boiled
• 1/2 red onion, diced
• 2 cups spinach
• 2 cups rocket leaves
• 1/2 cup basil, roughly chopped
• 2 tbsp pine nuts, roasted

For Sun-Dried Tomato Dressing:

• 1/4 cup olive oil
• 2 tbsp sun-dried tomatoes in olive oil, drained
• 2 garlic cloves
• 1 tsp Italian seasoning
• 2 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• 2 tsp agave syrup
• 1 tsp capers (optional)
• 1/2 tsp chilli flakes
• 1/4 cup basil leaves
• 1/4 tsp salt
• 2-3 tbsp water

method

For the dressing:

1. Combine all the ingredients in a food processor and pulse until completely smooth. Taste and adjust the seasoning as needed. Set aside.

For the Pasta Salad:

1. Cook the pasta in salted water until slightly past al dente. Drain, rinse under cold water and keep aside. 
2. Place the pasta in a large bowl. Add the olives, corn, peas, spinach, rocket, sun-dried tomatoes, basil and red onion. 
3. Chill until needed. Add the dressing and toss well to coat the ingredients. Sprinkle pine nuts and serve.

Notes

1. Feel free to add any other vegetables such as asparagus, avocado, carrots, etc.
2. If you can't find sun-dried tomatoes in olive oil, use the dry ones and soak them in hot water for 30 minutes. Then use them as above.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!