Full of fresh basil and veggies, this lightly dressed sun-dried tomato pasta salad is a refreshing and flavorful side dish for sandwiches, a potluck, or a light lunch! Copycat recipe from Beyond Bread in Tucson, AZ. | www.pinchmeimeating.com

Sun-dried Tomato Pasta Salad

Course: Main Course, Salad, Side Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 side dish servings
Author: Caroline Lindsey
Full of fresh basil and veggies, this lightly dressed sun-dried tomato pasta salad is a refreshing and flavorful side dish for sandwiches, a potluck, or a light lunch! Copycat recipe from Beyond Bread in Tucson, AZ.
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Ingredients

  • 12 oz dried orecchiette pasta use bowties if you can't find orecchiette
  • 1 cup frozen peas
  • 1 cup corn canned or frozen
  • 8.5 oz jar of julienned sun-dried tomatoes in oil oil drained and reserved
  • 1/4 cup chopped fresh basil (you can use up to 1/2 cup, but that's what I had available in my garden at the time)
  • 1/2 cup shredded parmesan cheese
  • 1/2 cup thinly sliced green onions

For the dressing

  • 1/4 cup red wine vinegar
  • 1 clove garlic minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • Reserved oil from sun-dried tomato jar about 1/4 cup

Instructions

  • Cook pasta according to package directions. Drain and rinse.
  • Combine dressing ingredients and mix well to combine.
  • Toss all pasta salad ingredients together, then drizzle on the dressing and toss to combine.
  • Eat lukewarm or chill before serving.

Notes

Using the oil from the sun-dried tomatoes makes is great because it's infused with flavor!
Serves 6 as a side dish or 4 as a meal.