Sun-dried Tomato Pasta Salad Recipe
A vibrant pasta salad featuring sun-dried tomatoes, fresh basil, mozzarella, and a zesty vinaigrette, perfect as a refreshing side dish or light meal. Simple and flavorful.
Ingredients
- 8 ounce jar sun-dried tomatoes in oil
- 3 tablespoons extra virgin olive oil
- 1 to 2 cloves garlic (1 large or 2 small)
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 pound dry spiral pasta (fusilli or rotini)
- 12 ounces marinated fresh mozzarella balls (drained well)
- 1 heaping cup red cherry or grape tomatoes (halved)
- 6 ounce can medium black pitted olives (drained)
- 4 ounces crumbled goat cheese (divided)
- ⅓ cup chopped fresh basil
Instructions
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Step 1: Cook and Cool the Pasta
Begin by boiling a large pot of water, adding a generous handful of salt to flavor the pasta. Once the water reaches a rolling boil, add the spiral pasta and cook according to the package instructions until al dente. Drain the pasta in a colander and give it a good rinse under cool water to stop the cooking process and bring it to room temperature. Make sure the pasta feels cool to the touch before you proceed with the next steps. -
Step 2: Blend the Sun-Dried Tomato Dressing
Grab your food processor and empty the contents of the sun-dried tomato jar, oil and all, into it. Add the extra virgin olive oil, minced garlic, red wine vinegar, and Dijon mustard. Process the mixture until it becomes smooth. The dressing will be quite thick and pasty, but rest assured, it clings to the pasta beautifully, giving each bite a burst of flavor. -
Step 3: Combine Pasta and Dressing
Move the cooled pasta into a large mixing bowl. Pour the sun-dried tomato dressing over the pasta, ensuring you scrape every last bit from the processor into the bowl. Toss everything together until the pasta is evenly coated with the dressing. This ensures every twist and turn of the spiral pasta is infused with that intense sun-dried tomato goodness. -
Step 4: Add Main Ingredients
To the dressed pasta, gently fold in the halved cherry or grape tomatoes, drained marinated mozzarella balls, and the black olives. Sprinkle in part of the crumbled goat cheese, keeping some aside for a final garnish. Mix everything until well combined. If you're prepping this dish in advance, cover it up and pop it in the fridge to keep it fresh. -
Step 5: Finish with Fresh Basil and Goat Cheese
When you're ready to serve, scatter the fresh chopped basil over the salad and give it a light toss. Top it off with the reserved goat cheese crumbles for an added touch of creaminess. This final step not only adds vibrant color but also elevates the flavors, making the salad utterly irresistible. Enjoy your delicious creation!
Notes
Crafting a delightful Sun-Dried Tomato Pasta Salad isn't rocket science, but a few pitfalls can sneak in. One common mishap is not draining the mozzarella balls well. Those little gems can turn your salad soggy if they're too damp. So, give them a good pat with paper towels before mixing them in.
Another hiccup might be skipping the pasta rinse. While it may seem trivial, rinsing the pasta cools it down and prevents clumping. That way, each twisty piece gets a nice coat of that luscious dressing.
Lastly, watch out for overpowering garlic. If you're not a huge garlic fan, start with one clove and see where that takes you. Your taste buds will thank you!