Inspired by Ina Garten’s pasta salad this easy spaghetti salad made with sun-dried tomatoes filled with not just one but two varieties of tomatoes, as well as briny Kalamata olives. It’s dressed with a delicious vinaigrette made of sun dried tomatoes and sprinkled by fresh herbs.
Why do we like the recipe for sun-dried tomato pasta salad
- When I came across Ina’s recipe for pasta salad in the Italian pasta salad review I knew I needed to try it. The majority of the salads featured feta, however I was a bit skeptical that it wasn’t required when there’s so much flavor from all the ingredients.
- This recipe is extremely simpleand has a short checklist of essential ingredients to will pack with flavor to make the best tomato salad. Sun dried tomatoes serve as a mix-in, and form the base of the dressing for pasta salad, as well.
- This salad is an excellent method to make use of fresh basil and tomatoes in the summer. from the garden. the other ingredients are in our kitchen pantry.
How do you make the sun dry tomato salad
Prepare your pasta. Boil a large pot of salted water. Then boil the pasta according to instructions for aldente on the packaging. After the pasta has been cooked take it off and wash it using cold water (we only do this with pasta salads!) until the pasta is cool down to a point where it is no longer boiling.
Prepare your dressing. Throw the dressing ingredients into the food processor or blender and blend all dressing components until they are smooth. If you don’t own one then you can chop items by hand, or employ a mortar and pestle to grind them until they are smooth.
Mix the salad. Mix the cooled pasta with the dressing and chopped tomatoes, olives, and chopped tomatoes
Substitutions and Ingredients
- Farfalle You can use any pasta you wish to use to make this recipe. I prefer shorter pastas, like the penne or rotini that I use in my pasta salads. However, you are free to make use of whatever pasta you have.
- Champagne vinegar If you don’t own this vinegar, you can substitute white wine vinegar, or lemon juice.
- Kalamata olivesYou can substitute olives that are black, but I would not recommend it. Kalamata olives are brined. They add an umami flavor that isn’t attainable by black olives.
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- Serving Size
- Calories: 378
- Sugar: 11.8 g
- Sodium: 440.9 mg
- Fat: 12.4 g
- Saturated Fat: 1.8 g
- Carbohydrates: 58.6 g
- Fiber: 5.8 g
- Protein: 11.4 g
- Cholesterol: 0 mg
