Description
This Pasta Salad with Sun Dried Tomatoes is a vibrant and flavorful dish that is perfect for a light and refreshing meal or as a side dish for gatherings. Loaded with colorful vegetables and a zesty dressing, it’s a delightful combination of textures and tastes.
Ingredients
Units
Scale
Pasta Salad:
- 1 pound Pasta any shape (such as rotini)
- 1/2 cup Sun dried tomatoes in oil, drained and chopped
- 1 cup Cherry tomatoes, halved
- 1/3 cup Kalamata olives, pitted and sliced
- 2 cups Broccoli florets
- 1 Bell pepper, finely chopped
- 1/4 cup Red Onion, finely chopped
- 1/2 cup Basil, chopped
Dressing:
- 1/4 cup Oil from the sun dried tomatoes
- 4 Tablespoon Lime juice or lemon juice
- 2 cloves Garlic, minced
- 1 Tablespoon Vinegar
- 1 teaspoon Mustard powder (optional)
- Salt and Pepper to taste
- 1 teaspoon Crushed red pepper flakes (optional)
Instructions
- Cook the Pasta: Cook the pasta according to package instructions, drain, and let cool to room temperature. Toss with olive oil to prevent sticking.
- Cook the Broccoli: In the same boiling water, blanch the broccoli for 3-4 minutes, then shock in ice water to stop cooking. Drain and set aside.
- Make the Dressing: Whisk together all dressing ingredients in a bowl.
- Assemble Salad: In a large bowl, combine pasta, broccoli, cherry tomatoes, olives, bell pepper, red onion, and sun dried tomatoes. Pour dressing over and toss to coat. Season with salt and pepper.
- Chill: Cover and refrigerate for at least 2 hours before serving.
Notes
- Cook pasta al dente for best texture.
- Season pasta water generously with salt.
- Toss cooked pasta with oil to prevent sticking.
- Add extra olive oil if needed to dressing.
- Cool pasta and broccoli before mixing ingredients.
- Keep extra dressing for serving.
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 3g
- Sodium: 37mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
