Sun-Dried Tomato Pasta Salad

Ingredients

• 4 cup pasta (boiled in salted water until al dente)
• 0.25 cup olive oil
• 2 tbsp sun dried tomato oil (oil from the sun-dried tomato jar)
• 0.25 cup balsamic vinegar
• 1 tbsp pasta seasoning blend (Dash's Mediterranean blend recommended)
• 1 cup spinach (chopped and packed)
• 1 cup cherry tomatoes (halved)
• 5 sun-dried tomatoes (minced)
• 0.5 red onion (minced)
• 3 garlic cloves (minced)
• 0.5 cup parmesan (shredded)
• 200 g bocconcini
• 0.25 cup basil (minced)

Steps

1. 1

   Begin by boiling the pasta in salted water until al dente. Strain and add to a big bowl.

2. 2

   Meanwhile do your prep: chop the spinach, half the cherry tomatoes, mince the sun-dried tomatoes, mince the red onion, mince the garlic cloves, shred the parmesan, and mince the basil.

3. 3

   Add the olive oil, sun-dried tomato oil, balsamic vinegar, and seasoning blend to the bowl with the pasta.

4. 4

   Mix well until the pasta is thoroughly coated in the dressing.

5. 5

   Add the chopped spinach, cherry tomatoes, sun-dried tomatoes, red onion, garlic, parmesan, bocconcini, and basil.

6. 6

   Mix well and serve chilled or at room temperature.

Notes

This recipe gets better after it sits! Letting it chill in the fridge for at least 30 minutes allows the flavors to meld. For extra protein, consider adding grilled chicken, roasted chickpeas, or spicy salami.

Nutrition per serving

• salad
• pasta salad
• vegetarian
• summer
• side dish
• meal prep
• Italian-inspired