Tuscan Sun Dried Tomato Pasta Salad

about the recipe

This Tuscan Sun Dried Tomato Pasta Salad is simple to make and bursting with Mediterranean flavors! It’s loaded with sun-dried tomatoes, baby sweet peppers, savory black olives, and al dente bowtie pasta tossed in a zesty lemon and Dijon dressing. Top it all off with some crumbled goat cheese and fresh basil for an irresistible combination! (Seriously, if you’re cooking for a group, I recommend making more than you think you need.)


Ingredients: – 16 ounces bowtie pasta – 2 cups baby spinach chopped – 8 ounces sun-dried tomatoes drained if packed in oil – 4 ½ ounces sliced black olives – 3 ½ ounces baby sweet peppers cut into rings Dressing: – ½ cup extra virgin olive oil – 3 tablespoons chopped fresh parsley – 1 lemon juice, and zest – 1 tablespoon Dijon mustard – ½ teaspoon sea salt – ¼ teaspoon fresh ground black pepper For topping: – 4 ounces goat cheese crumbled – ¼ cup fresh chopped basil

– Cook pasta according to package directions. Drain.

– Return to the pot and add the spinach. Cover and let sit until the spinach wilts, about 2 minutes.

– Transfer to a large bowl and add the sun-dried tomatoes, olives, and sweet peppers.

– In a blender or mason jar, combine the oil, parsley, lemon juice, lemon zest, Dijon mustard, salt, and pepper.

– Process until smooth using your blender or an immersion blender.

– Toss the dressing with the pasta mixture. – Refrigerate for at least one hour to allow the flavors to combine. – Toss with goat cheese and basil and serve.