Description
Inspired by Ina Garten’s pasta salad, this simple sun dried tomato pasta salad is bursting with not one, but two types of tomatoes and briny kalamata olives. It’s tossed with a delicious sun dried tomato vinaigrette and garnished with fresh basil.
Ingredients
Scale
- 1 16-ounce package farfalle pasta
- 1 7-ounce package sun dried tomatoes, divided
- 1 pint cherry tomatoes, quartered
- 3/4 cup sliced kalamata olives
- 1/3 cup thinly sliced fresh basil
- Salt & black pepper, to taste
For the dressing:
- 1/3 cup olive oil
- 3 tablespoons champagne vinegar
- 1 garlic clove
- 1 tablespoon capers
- 1 teaspoon salt
- Remaining sun-dried tomatoes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 378
- Sugar: 11.8 g
- Sodium: 440.9 mg
- Fat: 12.4 g
- Saturated Fat: 1.8 g
- Carbohydrates: 58.6 g
- Fiber: 5.8 g
- Protein: 11.4 g
- Cholesterol: 0 mg
