Description
A vibrant and tasty sun-dried tomato pasta salad that’s perfect for summer barbecues or as a light meal.
Ingredients
Scale
- 8 ounces rotini pasta, cooked al dente
- 1 jar sun-dried tomatoes packed in oil
- 1 lemon, zest and juice
- 1 tablespoon honey
- 11/2 teaspoon Dijon mustard
- 11/2 teaspoon oregano
- 1/41/2 teaspoon salt
- 1/41/2 teaspoon black pepper
- 1/4 red onion, thinly sliced
- 1 can chickpeas, rinsed and drained
- 1 cup baby spinach, packed
- 1/2 cup green olives, halved
- 1/4 cup crumbled feta cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Start by boiling the pasta until it is al dente, feeling that slight firmness when you bite into it. This texture helps prevent a soggy salad later on. Be careful not to overcook it; mushy pasta is not going to hold up in a salad.
- Mix in Dressing: While the pasta is still warm, drizzle your dressing over it. You will immediately get that wonderful aroma as it soaks in. Dressing while it is hot helps the flavors meld better, making each bite tasty. Do not skip this step; cold pasta will not absorb the flavors as well.
- Add the Veggies: Toss in your sun-dried tomatoes and any other veggies you like. You will see the vibrant colors pop against the pasta, creating a feast for the eyes. This step adds texture and freshness, but be cautious not to over-mix, or you might break up the pasta.
- Chill it Down: Cover the salad and put it in the fridge to chill for a bit. You will notice it cools down quickly and smells amazing. Chilling allows those flavors to meld beautifully. Just make sure it is not left in there for too long, or it might dry out.
- Final Touches: Before serving, give it a good stir and taste to adjust the seasoning as needed. Smelling the herbs and vinegar at this point is heavenly. A splash more olive oil or lemon juice can add a nice kick. Watch out for salty dressings; a little goes a long way!
Notes
- Storage Tips: Store any leftovers in an airtight container in the fridge for about 4-5 days.
- Expert Tips: If pasta salad seems dry after sitting in the fridge, a splash of olive oil or extra dressing can restore its moisture. When cooking pasta, timing is crucial; aim for al dente to fight against a mushy texture later. For maximum flavor, dress your hot pasta right away to help the dressing cling better. If the salad tastes bland, a little more salt or a splash of lemon juice can brighten things up nicely.
- Reheating Instructions: This salad can be served cold, but if you prefer it warm, gently heat it in a pan over medium heat until warmed through, which should take about 5 minutes.
- Serving Suggestions: Pair with grilled chicken for a heartier meal or serve as a side dish at summer barbecues. Add some crusty bread on the side for a complete meal.
- Recipe Variations: For a gluten-free option, swap your pasta with a gluten-free noodle, and remember to cook it al dente for the best texture. You may also add roasted vegetables for extra flavor or incorporate artichokes for Mediterranean flair.
- Ingredient Notes: Choose sun-dried tomatoes packed in oil for extra moisture and taste. Opt for a quality Dijon mustard or substitute with yellow mustard if necessary. For the cheese, crumbled feta adds creaminess, but goat cheese is a nice alternative.
Nutrition
- Calories: 384
- Sugar: 7g
- Sodium: 836mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 8mg