Tuscan Sun-Dried Tomato Pasta Salad
Ingredients
The pasta and vegetables
-
16
ounces
bowtie pasta
-
2
cups
baby spinach, chopped
-
8
ounces
sun-dried tomatoes, drained
-
4 ½
ounces
sliced black olives
-
3 ½
ounces
baby sweet peppers, cut into rings
The dressing
-
½
cup
extra virgin olive oil
-
3
tablespoons
chopped fresh parsley
-
1
lemon
juice and zest
-
1
tablespoon
Dijon mustard
-
½
teaspoon
sea salt
-
¼
teaspoon
fresh ground black pepper
For topping
-
4
ounces
goat cheese, crumbled
-
¼
cup
fresh chopped basil
Instructions
- Cook the pasta according to package directions and drain.
- Return the pasta to the pot and add the spinach, covering it until the spinach wilts for about 2 minutes.
- Transfer the mixture to a large bowl and add the sun-dried tomatoes, olives, and sweet peppers.
- In a blender or mason jar, combine the oil, parsley, lemon juice, lemon zest, Dijon mustard, salt, and pepper, and blend until smooth.
- Toss the dressing with the pasta mixture and refrigerate for at least one hour to allow flavors to combine.
- Toss with goat cheese and basil just before serving.
Nutrition Facts (estimated)
Servings
8 as a main; 12 as a side
Calories
474
Total fat
21g
Total carbohydrates
61g
Total protein
15g
Sodium
508mg
Cholesterol
7mg
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