Looking for a light and flavorful pasta salad that will stand out amongst other pasta salads? Look no further than our sun-dried tomato pasta salad. This salad reminds us of a salad we had in Greece, which had most of the ingredients we used in this recipe. The sun-dried tomato dressing is the star of the show. You will love it even if you are not a fan of tomatoes. Dig in!
1 box of Ditalini pasta
6 oz. can of pitted black olives (drained)
8 oz. bottle of sun-dried tomatoes (save oil for dressing)
8 oz. can of sweet green peas (drained)
12oz to 16 oz of marinated artichoke hearts
8 oz. feta cheese
4 gloves of minced garlic
4 tbsp. dijon mustard
9 tbsp. of red wine vinegar
14 tbsp. of olive oil from the sun-dried tomatoes
Small mixing bowl
Drain the oil from the sun-dried tomatoes in a bowl using a colander and save the oil for the dressing. You will need to measure and see how much oil from the sun-dried tomatoes you end up with. If you are short, add extra virgin olive oil to ensure you have 14 tablespoons.
Put a large pot of salted water to boil. Cook the pasta for 10 minutes and drain. In the meantime, finely chop the garlic cloves.
In a mixing bowl add the garlic, dijon mustard, red wine vinegar and begin to whisk while slowly pouring the olive oil from the sun-dried tomatoes. The dressing will thicken as you continue to add the oil. Add salt and pepper to taste.
Place the chopped sun-dried tomatoes, black olives, green peas, artichoke hearts and feta cheese in a large bowl with the pasta and toss. Pour the dressing over the top and toss until evenly coated. It's that simple!