Our favorite pasta salad was love at first bite. Since we tried this a few years ago, there’s been no reason to even consider trying another version.
Hello, sun-dried tomatoes, Parmesan, black olives and more tomatoes, combined with olive oil, balsamic vinegar, garlic and fresh basil. Yum!
For the record, I’ve never been a fan of mayo-based pasta salad, and Mom won’t touch any cold pasta, period. So, I never thought pasta salad had wow-factor potential.
But this sun-dried tomato vinaigrette version brings it, folks. My household and every guest I’ve served this to goes nuts for it. I thought it was time I shared it with you.
Plus, I’ve gotten to the point where I’m using this blog as my online cookbook, one that I can prop on my counter as I view it from my iPad and refer to as I make meals for my family. I really like having all of my favorite recipes in one place.
I found this pasta salad on Pioneer Woman’s site, and she adapted it from Ina Garten, so you know it’s outstanding. My only changes were to use black olives instead of kalamata (too salty for me), and regular olive oil instead of extra virgin (too bitter for me). I’ve also provided salt and pepper measurements.
In case this is helpful to anyone, although my family has switched to eating brown rice pasta for health reasons, I had to use regular pasta in this recipe. Brown rice pasta hardens when chilled, and whole wheat pasta is too mushy for our taste.
The white pasta is just right in this dish. I assure you, no one here is complaining.