Italian Pasta Salad with Sundried Tomatoes


You’ll love the rich flavors of this Italian Pasta Salad. It was one of the most popular salads I sold to fitness centers and health food stores in central California. Good enough for company and anytime picnic. This recipe was inspired by a shopping trip at Trader Joes so you’ll find all your ingredients for this recipe at your local TJ.

Italian Pasta Salad with Sundried Tomatoes
(Serves 6-8)

1½ cups uncooked mini cheese raviolis or pasta
¼ cup marinated sundried tomatoes, drained and sliced
¼ cup flat Italian parsley, chopped
¼ cup black olives, sliced
¼ cup fresh basil, chopped (fresh is a must in this recipe)
¼ cup zucchini, grated

Dressing:
1/3 cup extra virgin olive oil
2-3 Tbs red wine vinegar
½ tsp oregano, dried or 2 tsp fresh, minced
3 cloves garlic, minced
1/4 cup minced red onion
1 tsp. hot red peppers
¼ tsp sea salt

Option: Spice Hunter Italian Seasoning mix is very flavorful. If you can find it use 1 Tbs instead of oregano in the recipe.

1. Bring 6 cups of water to boil and add ravioli, reduce heat, and simmer according to package directions. Drain pasta and run cold water over to stop cooking.

2. In a large bowl, combine dressing thoroughly and allow to sit for five minutes; this will allow the dressing to soak up some of the seasoning mix.

3. Add cooked pasta, and remaining vegetables and black olives. Add in dressing if you are serving right away. To give it a better “shelf life,” toss dressing only with the portion you plan on eating within a day or two, and keep remaining dressing on the side.

 

 

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