Pasta Salad With Sundried Tomatoes Recipes

PASTA & SUN-DRIED TOMATO SALAD

Pasta & Sun-Dried Tomato Salad image

The beauty of this sun-dried tomato pasta salad is that it can be served warm or cold. It's an ideal dish for casual picnics and cookouts. -Dawn Williams, Scottsboro, Alabama

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 can (49 ounces) reduced-sodium chicken broth
1 package (16 ounces) orzo pasta
1/4 cup chopped oil-packed sun-dried tomatoes plus 2 teaspoons oil from the jar
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded Parmesan cheese
4 fresh basil leaves, thinly sliced
Optional toppings: crumbled feta cheese and chickpeas

Steps:

In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Cook for 8-10 minutes or until tender, stirring occasionally. , Drain orzo; transfer to a large bowl. (Discard broth or save for another use.) Stir in the tomatoes, oil from sun-dried tomatoes, garlic, salt and pepper; cool completely., Add Parmesan cheese and basil; toss to combine. Cover and refrigerate until serving. Serve with toppings if desired.

Nutrition Facts :

TOMATO FETA PASTA SALAD

Tomato Feta Pasta Salad image

Provided by Ina Garten

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped

Steps:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

PASTA WITH SUN-DRIED TOMATOES

Pasta with Sun-Dried Tomatoes image

Provided by Ina Garten

Categories main-dish

Time 27m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned

Steps:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES

Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives image

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

6 tablespoons olive oil
1/2 cup drained oil-packed sun-dried tomatoes
1/4 cup red wine vinegar
1 tablespoon drained capers
1 garlic clove, minced
1 pound fusilli pasta
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, thinly sliced
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/2 cup minced pitted oil-cured black olives

Steps:

Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

BAREFOOT CONTESSA PASTA WITH SUN-DRIED TOMATOES - INA GARTEN

Barefoot Contessa Pasta With Sun-Dried Tomatoes - Ina Garten image

Wonderful dish for the summer and your fresh tomatoes. This recipe serves 12, so you may want to cut in half for smaller servings. Please note: this is an adopted recipe and I have just made it myself. Findings: I used different pasta since it's what I had to hand, and this made quite a large serving bowl filled to the top, and fusilli would have been easier to mix so it's the better choice. Taste? (dreamy look coming over me) awesome... if you love sundried tomatoes you gonna Looooove this ! I doubled the dressing,(more garlic is good) but left the capers to be added at the end by those who like them.. the bowl with the dressing would probably have been licked clean if only the others would have left one of us at the table alone LOL ! the dressing and the pasta compliment each other perfectly. We totally adored this recipe, I hope that you do too :) ZWT REGION: Italy.

Provided by kiwidutch

Categories Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 lb fusilli (spiral)
kosher salt
olive oil
1 lb ripe tomatoes, cut in medium dice
1/4 cup good black olives, such as Kalamata, pitted and diced
1 lb fresh mozzarella cheese, cut in medium dice
6 sun-dried tomatoes packed in oil, drained and chopped
1 cup freshly grated parmesan cheese
1 cup packed basil leaves, cut in julienne
5 sun-dried tomatoes packed in oil, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 -2 garlic clove, diced
1 teaspoon capers
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper

Steps:

Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool.
Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.

PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES

Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives image

This looks like a great summer salad... and no mayo! Haven't tried it yet. From epicurious web site.

Provided by Yogi8

Categories European

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

6 tablespoons olive oil
1/2 cup drained sun-dried tomato packed in oil
1/4 cup red wine vinegar
1 tablespoon drained capers
1 clove garlic, minced
1 lb fusilli
12 ounces tomatoes, coarsely chopped
8 ounces fresh water-packed mozzarella cheese, drained,cut into 1/2 inch pieces
1 cup packed fresh basil leaf, thinly sliced
1 cup freshly grated parmesan cheese (about 3 oz)
1/2 cup minced pitted oil-cured black olive

Steps:

Blend first 5 ingredients in processor till tomatoes are coarsely chopped and set dressing aside.
Cook pasta till tender but still firm to bite, drain, transfer to large bowl.
Add dressing to hot pasta, toss to coat.
Cool pasta, stirring occasionally.
Add fresh tomatoes, mozzarella, basil, parmesan and olives, toss.
Season to taste with salt and pepper.
Can be made 6 hours ahead.
Cover, chill.
Bring to room temp.
before serving.

Nutrition Facts : Calories 475.5, Fat 22.9, SaturatedFat 7.7, Cholesterol 33.4, Sodium 487.7, Carbohydrate 47.8, Fiber 3.1, Sugar 3.1, Protein 19.6

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