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Sun Dried Tomato Pasta Salad

Sun Dried Tomato Pasta Salad Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb short pasta (rotini or fusilli)
  • 1 cup oil-packed sun dried tomatoes, drained, oil reserved, roughly chopped
  • ½ cup plain full-fat Greek yogurt
  • 2 tbsp reserved sun dried tomato oil
  • 1 medium garlic clove
  • 2 tbsp fresh lemon juice
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ cup pitted kalamata olives, halved
  • ⅓ cup chopped fresh basil, plus whole leaves for garnish

Method
 

  1. Boil pasta in salted water until al dente, about 8 to 10 minutes, then drain and rinse under cool water.
  2. While pasta cooks, blend half the sun dried tomatoes, the yogurt, reserved oil, garlic, lemon juice, salt, and pepper in a food processor until smooth, about 30 seconds.
  3. In a large bowl, combine the drained pasta, remaining sun dried tomatoes, olives, and the blended dressing, then fold until evenly coated.
  4. Fold in the chopped basil, transfer to a serving bowl, and top with whole basil leaves. Serve immediately or chilled.

Notes

This salad is at its best after a short chill, so if you have time, let it sit in the fridge for an hour or two. If it thickens after storage, stir in a teaspoon of reserved tomato oil or water to loosen the dressing again.