This is a variation on the Summer Pasta Salad that includes a few more Mediterranean add-ins (feta, pine nuts, and olives).
1/4 cup balsamic vinegar
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 large clove garlic - minced
1 cup sun-dried tomatoes - oil-packed
4 cups pasta - cooked
2 bell peppers - roasted
2 tablespoons basil - thinly sliced
1/2 cup Parmesan cheese - grated
1/4 cup feta cheese
1/2 cup pine nuts - roasted
1/4 cup olives - sliced
In a small bowl, whisk together, vinegar, oil, salt, pepper, and garlic. Set aside.
Place sun-dried tomatoes in a colander and rinse with hot water. Transfer sun dried tomatoes onto a wad of paper towels. Blot as much of the oil off of the tomatoes. You can skip this step if you use rehydrated sun-dried tomatoes or don't care about calories.
In a large bowl, combine sun-dried tomatoes, pasta, and basil. Toss until well mixed. Pour vinegar dressing over pasta mixture. Toss until well mixed. Cover and chill. Before serving add Parmesan, feta, pine nuts, and olives.
Calories: 488 Calories From Fat: 25%
Protein: 20g Carbohydrate: 75g
Cholesterol: 11mg Sodium: 617mg