Description of this Recipe
This Sun-Dried Tomato Pasta Salad is a vibrant and flavorful dish that’s perfect for potlucks, picnics, or a light and satisfying lunch. It combines the chewy texture of bow tie pasta with the rich, savory taste of sun-dried tomatoes, creamy mozzarella pearls, and a medley of fresh vegetables. The tangy and herbaceous dressing ties all the elements together, creating a harmonious balance of flavors and textures. This recipe is incredibly easy to make and can be easily customized to suit your preferences.
Why You Will Love This Recipe
This pasta salad is a winner for several reasons:
- Flavor Explosion: The combination of sun-dried tomatoes, fresh mozzarella, and Parmesan cheese creates a symphony of flavors that will tantalize your taste buds.
- Easy to Make: With just a few simple steps, you can have this delicious salad ready in under 30 minutes.
- Versatile: This recipe can be easily adapted to include your favorite vegetables or protein sources. Feel free to add grilled chicken, shrimp, or your preferred vegetables to make it your own.
- Perfect for Any Occasion: Whether you’re hosting a summer barbecue or need a quick and easy weeknight meal, this pasta salad is a crowd-pleaser.
- Make-Ahead Friendly: This salad tastes even better after it has had time to marinate in the dressing, making it a great option for meal prepping.
Ingredients:
Salad:
- 16 oz. bow tie pasta
- 8 oz. jar oil-packed julienne-cut sun-dried tomatoes, drained
- 8 oz. fresh mozzarella pearls
- 2 cups fresh chopped baby spinach
- 15 oz. can garbanzo beans, drained
- 15 oz. can quartered artichoke hearts, drained
- 1 cup shaved Parmesan cheese
- 1 tablespoon fresh chopped parsley
Dressing:
- 1/2 cup olive oil (use leftover oil from tomatoes + enough olive oil to get a 1/2 cup total)
- 1/3 cup red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Preparation:
Step 1: Cook the pasta. Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package directions until al dente. Al dente means “to the tooth” in Italian, referring to pasta that is firm and slightly chewy. Overcooked pasta will become mushy and unappetizing in the salad.
Step 2: Rinse the pasta. Once the pasta is cooked, strain it immediately and rinse it under cold water for a couple of minutes. This step is crucial for stopping the cooking process and preventing the pasta from sticking together. Rinsing also helps to cool the pasta down, making it ready to be mixed with the other ingredients.
Step 3: Combine the salad ingredients. Transfer the cooked and rinsed pasta to a large serving bowl. Add the sun-dried tomatoes, mozzarella pearls, baby spinach, garbanzo beans, artichoke hearts, and Parmesan cheese to the bowl. Gently toss all the ingredients together to ensure they are evenly distributed.
Step 4: Prepare the dressing. In a measuring cup, combine the oil from the sun-dried tomatoes with additional olive oil to reach a total of 1/2 cup of oil. Transfer the oil back into the sun-dried tomato jar. Add the red wine vinegar, Dijon mustard, dried oregano, dried thyme, salt, and pepper to the jar.
Step 5: Emulsify the dressing. Secure the lid on the jar tightly and shake vigorously until the dressing is well emulsified. Emulsification is the process of combining two liquids that typically don’t mix, such as oil and vinegar, into a stable and homogenous mixture. The Dijon mustard acts as an emulsifier, helping to keep the dressing from separating.
Step 6: Dress the salad. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Be careful not to overdress the salad, as this can make it soggy. You can always add more dressing later if needed.
Step 7: Garnish and serve. Garnish the salad with fresh chopped parsley for a pop of color and freshness. Serve immediately or chill in the refrigerator for later.
COOKING Rating:
Easy
Serving Suggestions:
This Sun-Dried Tomato Pasta Salad can be served as a side dish or a light main course. It pairs well with grilled chicken, fish, or vegetables. You can also add some grilled shrimp or sausage to make it a more substantial meal. For a vegetarian option, consider adding some grilled halloumi cheese or marinated tofu.
Tips:
- Use high-quality ingredients: The flavor of this salad depends heavily on the quality of the ingredients. Use good-quality olive oil, fresh mozzarella, and flavorful sun-dried tomatoes for the best results.
- Don’t overcook the pasta: Overcooked pasta will become mushy and ruin the texture of the salad. Cook the pasta until al dente for the best results.
- Make it ahead of time: This salad tastes even better after it has had time to marinate in the dressing. Prepare it a few hours in advance or even the day before serving for the best flavor.
- Adjust the dressing to your taste: The dressing recipe is a guideline, so feel free to adjust the ingredients to suit your preferences. If you prefer a sweeter dressing, add a touch of honey or maple syrup. If you like a tangier dressing, add more red wine vinegar.
- Add some heat: For a spicy kick, add a pinch of red pepper flakes to the dressing or toss in some chopped pepperoncini peppers.
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Nutritional Information:
(per serving, approximate)
- Calories: 550
- Protein: 20g
- Sodium: 600mg
Conclusion
This Sun-Dried Tomato Pasta Salad is a delightful and versatile dish that’s perfect for any occasion. With its vibrant flavors, easy preparation, and endless customization options, it’s sure to become a favorite in your recipe repertoire. Whether you’re looking for a quick and easy weeknight meal or a crowd-pleasing dish for a summer gathering, this pasta salad is a guaranteed hit. So gather your ingredients, follow the simple steps, and enjoy the deliciousness of this Sun-Dried Tomato Pasta Salad.
Questions and Answers about this Recipe:
Q1: Can I use a different type of pasta?
A: Absolutely! While bow tie pasta is a classic choice for this salad, you can easily substitute it with other short pasta shapes like rotini, penne, or fusilli. The key is to choose a pasta shape that has ridges or grooves to help it hold onto the dressing.
Q2: I don’t have sun-dried tomatoes in oil. Can I use the dry-packed kind?
A: Yes, you can use dry-packed sun-dried tomatoes. However, you’ll need to rehydrate them first. To do this, soak the sun-dried tomatoes in hot water for about 30 minutes, or until they become softened. Drain them well before adding them to the salad. You’ll also need to add the full amount of olive oil to the dressing since you won’t have the infused oil from the jar.
Q3: I’m not a fan of garbanzo beans. Can I leave them out or substitute them with something else?
A: Of course! If you don’t like garbanzo beans, you can simply omit them from the recipe. Alternatively, you can substitute them with other beans like cannellini beans, kidney beans, or black beans. You can also add some grilled chicken, shrimp, or tofu for added protein.
Q4: How long does this salad last in the refrigerator?
A: This salad will last for up to 3-4 days in the refrigerator, stored in an airtight container. However, the pasta may absorb some of the dressing over time, so it’s best to add a little extra dressing before serving if it seems dry.
Q5: Can I freeze this pasta salad?
A: While you can technically freeze this pasta salad, it’s not recommended. The pasta and mozzarella pearls can become mushy and lose their texture when frozen and thawed. It’s best to enjoy this salad fresh for the best quality.
