Tuscan Sun-Dried Tomato Pasta Salad
The next time you want an easy, delicious lunch or the perfect side for grilling out, give this Pasta Salad with Sun-Dried Tomatoes a try!
Servings 8 as a main; 12 as a side
Calories 474kcal
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
Instructions
- 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.
Notes
Tips
- Short on time? Use a bottled Italian Dressing rather than mixing up your own.
- For the best texture, cook the pasta to al dente. You want it to have a little bite.
- Feel free to use fresh or frozen spinach. If you go with frozen chopped spinach, make sure it’s thawed and drained before adding.
- Pine nuts make a great addition if you want more texture.
Nutrition
Calories: 474kcal | Carbohydrates: 61g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 7mg | Sodium: 508mg | Potassium: 1210mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1719IU | Vitamin C: 38mg | Calcium: 88mg | Iron: 4mg