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Rotini Pasta Salad with Sun-Dried Tomatoes and Basil Recipe

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4 from 3 reviews

This Rotini Pasta Salad with Sun-Dried Tomatoes is a vibrant and flavorful dish perfect for any gathering. Combining al dente rotini pasta with a tangy sun-dried tomato dressing, juicy grape tomatoes, briny black olives, fresh basil, and freshly grated Parmesan cheese, it offers a delightful mix of textures and tastes. Easy to prepare and served chilled or at room temperature, this salad is ideal for picnics, potlucks, or as a fresh side dish.

  • Total Time: 27 minutes plus chilling time
  • Yield: 8 servings

Ingredients

Dressing

  • 1 7-ounce jar sun-dried tomatoes (preferably plain; drained)
  • 4 cloves garlic
  • 3 tablespoons white balsamic vinegar (or red wine vinegar)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup olive oil (regular, not extra virgin)

Salad

  • 1 pint grape or cherry tomatoes (sliced in half)
  • 3 (2.25-ounce) cans sliced black olives (drained, rinsed, and patted dry)
  • 1 1/2 cups freshly grated Parmesan cheese
  • 10-15 basil leaves (washed, rolled, and sliced into ribbons)
  • 1 pound rotini pasta (or penne, farfalle, etc.)

Instructions

  1. Grate Parmesan: If needed, grate the Parmesan cheese using a food processor or blender. Measure out 1 1/2 cups and set it aside for later use.
  2. Boil Water: Fill a large pasta pot just over halfway with water. Add about a teaspoon of salt and cover the pot. Place it on the stove over high heat to bring to a boil.
  3. Prepare Dressing: In a food processor or blender, combine the drained sun-dried tomatoes, garlic cloves, vinegar, salt, and black pepper. Pulse to break up the tomatoes, then gradually drizzle in the olive oil while pulsing until everything is well combined. Adjust seasoning later after mixing the salad.
  4. Cook Pasta: Once the water boils, add the rotini pasta. Stir immediately and cook uncovered until al dente, stirring occasionally to prevent sticking. Begin checking for doneness about three minutes before the package's suggested al dente time.
  5. Prep Vegetables and Herbs: While the pasta cooks, rinse the grape or cherry tomatoes and slice them in half. Drain, rinse, and pat dry the olives. Rinse the basil leaves, roll them up, and cut them into thin ribbons.
  6. Combine Salad: Drain the cooked pasta in a colander. Transfer it into a large serving bowl and stir in the sun-dried tomato dressing. Add the grated Parmesan cheese, tomato halves, olives, and sliced basil leaves. Toss gently but thoroughly to combine all ingredients.
  7. Chill and Serve: Cover the pasta salad and refrigerate it until serving time. The flavors are best after marinating for a few hours at room temperature. Stir the salad again before serving. Store leftovers in the refrigerator for up to four days; do not freeze as fresh tomatoes will become mushy.

Notes

  • Use regular olive oil instead of extra virgin to avoid a strong bitterness in the dressing.
  • Adjust seasoning after combining the dressing and salad since olives and Parmesan add saltiness.
  • Check pasta frequently near the end of cooking to achieve perfect al dente texture.
  • Allow the salad to marinate for several hours to fully develop flavors.
  • Do not freeze the pasta salad to preserve the texture of fresh tomatoes.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/rotini-pasta-salad-with-sun-dried-tomatoes-and-basil-recipe/