Pasta Salad with Sun Dried Tomatoes & Pine Nuts
This bright and flavourful pasta salad is quick to throw together and gets better the longer it sits in the fridge. Though it can be eaten as soon as it's tossed together, make it in advance to get ahead of entertainment cooking and enjoy it when you need to!
Ingredients
- 500 g (1 lb) pasta such as fusilli, cavatappi or casarecce
- 50 g (⅓ cup) pine nuts
- 45 ml (3 tbsp) sherry vinegar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp soy sauce
- 1 tsp tomato paste
- ½ tsp dijon mustard
- 2 cloves garlic grated or very finely minced
- 60 ml (¼ cup) oil from the sun dried tomatoes
- 75 g (⅔ cup) sun dried tomatoes roughly chopped
- ½ red onion thinly sliced
- 30 g (⅓ cups) parmesan cheese shaved into strips with a vegetable peeler
- 20 g (¼ cup) basil roughly chopped
- 10 g (2 tbsp) flat-leaf parsley roughly chopped
Instructions
- Cook the pasta according to the package instructions. Drain and set aside. Meanwhile, preheat the oven to 180℃ (350℉). Add the pine nuts to a baking tray and place them in the oven to toast for five minutes – or until golden and fragrant.
- In a large salad mixing bowl, whisk together the vinegar, lemon juice & zest, soy sauce, tomato paste, mustard and garlic. Whisking constantly, slowly stream in the oil to make a stanle immulsion.
- Add the cooked pasta and toasted pine nuts to bowl along with the sun dried tomatoes, red onion, parmesan cheese, basil and parsley. Season generously with freshly ground black pepper and toss to combine. Serve immediately or refridgerate for up to 5 days.
Video
Nutrition
Calories: 383kcal | Carbohydrates: 54g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 127mg | Potassium: 543mg | Fiber: 4g | Sugar: 6g | Vitamin A: 362IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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