Sun-dried Tomato Pasta Salad with Corn, Peas, and Parmesan
This sun-dried tomato pasta salad recipe is an easy orecchiette salad with peas, corn, basil, green onions, and parmesan! Tossed with a homemade sun-dried tomato vinaigrette, it's a light, crowd-pleasing side dish without mayo that can hold up to picnics and potlucks! Make it in under 30 minutes and serve cold or room temperature!
12ozdried orecchiette pastause shells if you can't find orecchiette
8.5ozjulienned sun-dried tomatoes in oiloil drained and reserved
1cupcorncanned or frozen, or from 2 ears of fresh corn
1/2cupfresh basilchiffonade cut
1/2cupgreen onionsthinly sliced
For the dressing
1/4cupred wine vinegar
Reserved oil from sun-dried tomato jarabout 1/4 cup
Combine dressing ingredients in a jar or bottle with a lid and shake well to combine.
Cook pasta according to package directions in salted water. If using fresh corn, add cobs to the pasta water in the last 5 minutes of cooking. In the last 2 minutes of cooking, add frozen peas and corn (if using frozen). Drain and rinse.
Cut kernels off corn cobs if using fresh corn.
Toss all pasta salad ingredients together, then drizzle on the dressing and toss to combine.
Eat immediately lukewarm or chill before serving so flavors can combine. Enjoy as a side dish for your favorite sandwich!
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.