13.5 ounce jar sun-dried tomatoes (in oil), sliced, 1 tablespoon oil reservedyou may not use all the oil.
½cupdrained and coarsely chopped kalamata olives
2stalks celerythinly sliced, preferably on the diagonal
4green onionsthinly sliced
¼cupextra virgin olive oil
4teaspoonsred wine vinegar
Salt and pepperto taste
⅓cupchopped parsleyor 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.
LindySez: Try these variations: 1. Add some coarsely chopped marinated artichoke hearts. 2. Add some crumbled Feta or diced mozzarella cheese
Keyword easy pasta salad, pasta salad, pasta salad no mayo, summer salad