Best Pasta Sun Dried Tomato Salad Recipes

SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD

Steps:

• Bring large pot of water to a boil.
• Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
• Process until sun dried tomatoes are coarsely chopped.
• Transfer to small bowl and set aside.
• Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
• Cook until pasta is tender (about 11 min.) and drain well.
• Transfer to a large serving bowl.
• Add dressing to hot pasta and toss to coat.
• Let cool, stirring occasionally.
• Add tomatoes, mozzarella,basil, Parmesan, and olives.
• Season to taste with salt and pepper.
• Toss to mix and serve at room temperature.

PASTA SALAD WITH FRESH MOZZARELLA, BASIL + SUN-DRIED TOMATO DRESSING

Steps:

• Soak the sun-dried tomatoes in warm water for 20 minutes or so, until softened. Drain. Toss all the ingredients into a food processor or blender until the tomatoes are good and chopped up and you have a chunky sort of dressing. assembling the pasta salad along with the parmesan. Toss with the cooked drained pasta while hot, adding the dressing at the same time. Serve at room temperature.

PASTA & SUN-DRIED TOMATO SALAD

Steps:

• In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally. , Drain orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool completely., Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired.

SUN-DRIED TOMATO AND BROCCOLI PASTA SALAD

Steps:

• Heat the olive oil in a skillet over medium heat.
• Add broccoli, sun-dried tomatoes (including oil if packed in oil), and red pepper. Saute until broccoli is tender, about 6 minutes.
• Add garlic and heat for another 2 minutes, being careful not to burn garlic.
• Remove skillet from heat.
• Prepare pasta, according to package directions. Rinse in cold water, and add to skillet.
• Add pine nuts to skillet, toss salad, and transfer to serving bowl.
• Salt and pepper, to taste.
• Serve warm or chilled.

SUN-DRIED TOMATO, ARTICHOKE, CASHEW AND PASTA SALAD

Steps:

• Drain sun-dried tomatoes, reserving 1 Tbsp liquid. Chop sun-dried tomatoes and set aside. Combine reserved oil, olive oil, lemon juice, garlic and salt and pepper. Stir in the chopped tomatoes, artichokes and cashews. Add tortellini and toss to combine. Let salad stand at room temp for 1 hour to allow flavors to blend, or chill overnight.

QUICK SUN-DRIED TOMATO PASTA SALAD

Steps:

• Cook pasta as directed on package; drain. Rinse with cold water; drain well. Place in large bowl.
• Add vegetables, olives and dressing; toss to coat.
• Serve immediately. Or, cover and refrigerate until ready to serve.

SUN DRIED TOMATO AND WHITE BEAN PASTA SALAD

Steps:

• In a small mixing bowl combine oil, both vinegars, oregano, tomatoes, parsley and salt and pepper. Mix well. Then, in a larger bowl, combine beans, pasta, onion and the oil & vinegar mixture. Carefully fold together, trying not to smash the beans. You can add the parmesan over the salad when served or mix into the salad.

SUN-DRIED TOMATO, WHITE BEAN, AND GOAT CHEESE PASTA SALAD.

Steps:

• 1. To make the vinaigrette. In a blender, combine the olive oil, basil, chives, dill, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Drain and add to a serving bowl.4. Toss the hot pasta and asparagus with the goat cheese and a couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely. Add the sun-dried tomatoes and white beans, tossing to combine. Top the pasta with avocado. Serve the remaining vinaigrette on the side.

PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATO VINAIGRETTE

Steps:

• 1. Bring 4 quarts water to a boil in a large pot over high heat. Add 1 Tbs salt and the pasta to the boiling water. Cook until al dente. Drain, rinsing the pasta well with cold water. Drain the cold pasta well, transfer it to a large mixing bowl, and toss it with the olive oil. Set aside. 2. Drain the e Sun-dried tomatoes; reserving the oil. (You should have ⅓ cup oil. If necessary, make up the difference with extra virgin olive oil.) Coarsely chop the tomatoes. Whisk the reserved oil from the tomatoes together with the vinegar, garlic, salt, and pepper in a small bowl. 3. Add the arugula, olives, mozzarella, and chopped sun-dried tomatoes to the pasta. Pour in the tomato vinaigrette, toss gently, and serve immediately.

PASTA SALAD WITH SUN-DRIED TOMATO PESTO

Steps:

• Pesto: Lightly toast the pine nuts and set aside.
• In a food processor or blender add the basil, garlic, and parsley. Process until finely chopped.
• Add the pine nuts, Parmesan cheese, and salt; process using the PULSE setting until just blended.
• With the appliance running, gradually add the olive oil through the feed tube, processing until a smooth paste is formed.
• Add the sun-dried tomatoes and vinegar of choice, processing until the tomatoes are finely chopped but flecks are still visible.
• Yield: 1 1/2 cups pesto.
• Pasta Salad: Transfer the cooked, chilled pasta to a pretty salad bowl and stir in the pesto sauce, making sure the pasta is generously coated. (You may or may not use up all the pesto sauce.).
• Cover salad bowl and chill the salad up to 6 hours.
• Yield is estimated.

SUN-DRIED-TOMATO PASTA SALAD

Steps:

• Add half the sun-dried tomatoes, all the vinegar, olive oil, garlic, capers, 2 teaspoons salt, and pepper to a food processor, and process until almost smooth.
• Cook the pasta according to the directions on the package in a large pot of seasoned boiling water until al dente. Drain well, then toss with the dressing in a large mixing bowl. Meanwhile, mince the remaining sun-dried tomatoes.
• Add the tomatoes, mozzarella, olives (if using), remaining sun-dried tomatoes, parmesan, and basil to the salad. Toss to distribute evenly. Season to taste with salt.