RecipesRECIPES

Pasta Salad with Sun-Dried Tomatoes

Prep Time: 10 minutes / Cook Time: 10 minutes / Yields: 8 servings

California Sun Dry

Ingredients

Oregano dressing
1 medium-sized clove of garlic
1 ½ tbsp dried oregano
1 ¼ tsp kosher salt, plus more to taste
Freshly ground black pepper
3 tbsp lemon juice
3 tbsp red or white wine vinegar
1/3 cup olive oil

Salad
1 pound short pasta, such as rotini
1 jar (8.5 oz) Julienne Cut Sun-Dried Tomatoes, in oil
6 oz crumbled salty cheese, such as ricotta salata, feta, or queso fresco
½ cup pistachio nuts, shelled
¼ cup pitted and roughly-chopped olives (optional)
Salt and pepper to taste
Fresh basil leaves, roughly chopped, for garnish

Instructions

Step 1
Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain. While pasta is cooking, make the dressing.

Step 2
Dressing: Roughly chop garlic on a cutting board, then add oregano, salt and black pepper. Mince the mixture with your knife until it’s a grainy herb paste. Transfer to a small bowl, add lemon juice, vinegar and olive oil, stirring all the time. Taste and adjust as needed.

Step 3
Assemble salad: In a large bowl, place drained pasta, sun dried tomatoes, cheese, pistachio nuts and olives and toss gently to combine. Add dressing to taste. Top with fresh basil.

PRODUCT USED

Julienne Cut with Herbs

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Pasta Salad with Sun-Dried Tomatoes

Prep Time: 10 minutes / Cook Time: 10 minutes / Yields: 8 servings

California Sun Dry

Ingredients

Oregano dressing
1 medium-sized clove of garlic
1 ½ tbsp dried oregano
1 ¼ tsp kosher salt, plus more to taste
Freshly ground black pepper
3 tbsp lemon juice
3 tbsp red or white wine vinegar
1/3 cup olive oil

Salad
1 pound short pasta, such as rotini
1 jar (8.5 oz) Julienne Cut Sun-Dried Tomatoes, in oil
6 oz crumbled salty cheese, such as ricotta salata, feta, or queso fresco
½ cup pistachio nuts, shelled
¼ cup pitted and roughly-chopped olives (optional)
Salt and pepper to taste
Fresh basil leaves, roughly chopped, for garnish

Instructions

Step 1
Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain. While pasta is cooking, make the dressing.

Step 2
Dressing: Roughly chop garlic on a cutting board, then add oregano, salt and black pepper. Mince the mixture with your knife until it’s a grainy herb paste. Transfer to a small bowl, add lemon juice, vinegar and olive oil, stirring all the time. Taste and adjust as needed.

Step 3
Assemble salad: In a large bowl, place drained pasta, sun dried tomatoes, cheese, pistachio nuts and olives and toss gently to combine. Add dressing to taste. Top with fresh basil.

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