This salad came about from necessity. There wasn't much around the house but a jar of oil-packed sun dried tomatoes, some frozen vegetables, and a wedge of Parmesan. The results were surprisingly fresh and vibrant. I like to use bite size pastas such as farfalle and penne in this recipe.
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
1 cup frozen peas - cooked
4 cups pasta - cooked
2 tablespoons basil - thinly sliced
1/2 cup Parmesan cheese - grated
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, peas, pasta, and basil. Toss until well mixed. Pour vinegar dressing over pasta mixture. Toss until well mixed. Cover and chill. Before serving, add Parmesan.
Calories: 417 Calories From Fat: 12%
Protein: 17g Carbohydrate: 75g
Cholesterol: 6mg Sodium: 521mg