Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Best Season: Summer
Dietary: Nut Free, Vegetarian
Description

A recipe for fresh and sundried tomatoes pasta salad, using the sundried tomato oil, fresh basil, and mozzarella.

Ingredients
  • 8.5 ounces sun dried tomatoes in oil
  • 2 tablespoons red wine vinegar
  • 3 tablespoons mayo
  • 1 teaspoon dried oregano
  • pinch of salt
  • 1 pound short cut pasta, like macaroni or farfalle
  • 1 cup torn low-moisture mozzarella cheese
  • 2 tablespoons fresh basil, chopped
  • 2 cups baby arugula
  • 2 cup cherry tomatoes, halved
  • 1/4 cup grated parmesan cheese, plus more for garnish
Instructions
    Mix the Dressing and Start the Pasta
  1. 1

    Boil the pasta according to the package directions. Drain and set aside to cool slightly. 

  2. 2

    While the pasta is boiling, mix the dressing. In a large mixing bowl, add the sundried tomatoes and all of the oil from the jar of tomatoes. To the oil, add the mayo, red wine vinegar, and oregano. Season with salt and pepper. 

  3. 3

    Mix the dressing until everything is combined. Taste, and adjust the salt and pepper if desired. 

    4. Assemble the Pasta Salad
  4. 4

    To the large mixing bowl used to mix the dressing, pour in the cooked noodles, cherry tomatoes, fresh basil, torn mozzarella, and baby arugula. Toss to coat everything in the dressing.

  5. 5

    Sprinkle in the grated parmesan cheese. Stir the pasta salad to distribute the parmesan cheese. 

  6. 6

    Garnish the pasta salad with additional parmesan and fresh basil, if desired. Enjoy immediately or refrigerate for up to one day in advance. Stir to recoat the pasta salad in the dressing if needed.

Read it online: https://lauralovestocook.com/recipes/tomato-lovers-pasta-salad/