Pasta Salad with Sun-Dried Tomatoes
This tasty pasta salad contains no mayo making it perfect for a BBQ or outdoor picnic.
Ingredients
- 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
Instructions
- 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.
Notes
LindySez: Try these variations: 1. Add some coarsely chopped marinated artichoke hearts. 2. Add some crumbled Feta or diced mozzarella cheese
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