Since this simple Pasta Salad with Sun-Dried Tomatoes contains no mayo, it's perfect for a picnic or pot-luck when it might sit out for a while.
The making of Pasta with Sun-dried Tomatoes
Pasta salad, picnics, and BBQs just go hand in hand.
During the summer months, when everyone wants to be outdoors, I start thinking of all the different pasta shapes and how I can incorporate them into a great-tasting side salad. This recipe for Pasta Salad with Sun-Dried Tomatoes fits the bill as being a great-tasting side salad.
And it's fairly low-fat and low-calorie to boot!
Pasta shape? Your choice.
You can use any pasta shape you like, from elbows to bow-ties, to small shells. I prefer these little small shells as their size and shape allow you to get all the wonderful components of the salad into your mouth in one bite giving you tons of flavor.
Safe to eat on a hot day!
While most pasta and potato salads contain mayonnaise, they require refrigeration. This salad contains no mayo so it's perfect for a picnic or pot-luck when it might sit out for a while.
So whether it's Memorial Day or Labor Day, or any day in between, this salad is the perfect salad to accompany your BBQ or grilled delights. Try it with my recipe for the Bestest Most Tenderest Ribs or Coffee Rubbed Cheeseburgers with Texas BBQ Sauce.
LindySez: Try these variations: 1. Add some coarsely chopped marinated artichoke hearts. 2. Add some crumbled Feta or diced mozzarella cheese.
Pasta Salad with Sun-Dried Tomatoes
- 1 pound Tubertini pasta or other small pasta
- 1 3.5 ounce jar sun-dried tomatoes (in oil), sliced, 1 tablespoon oil reserved you may not use all the oil.
- ½ cup drained and coarsely chopped kalamata olives
- 2 stalks celery thinly sliced, preferably on the diagonal
- 4 green onions thinly sliced
- ¼ cup extra virgin olive oil
- 4 teaspoons red wine vinegar
- Salt and pepper to taste
- ⅓ cup chopped parsley or to taste
- Bring a large pot of salted water to a boil; add the pasta and cook according to package directions. When cooked, drain and run under cold water to stop the cooking process. Shake to drain well. Pour into a large bowl; add the sun-dried tomatoes, olives, celery, and green onions. Stir to combine. In a small bowl, whisk together 2 teaspoons of the reserved sun-dried tomato oil, extra virgin olive oil, red wine vinegar, and salt and pepper to taste. Pour over salad; add parsley; mix well. Taste and add more of the reserved oil, if desired. Allow to sit at room temperature for 20 - 30 minutes to allow the flavors to blend.