• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking with Mamma C

  • Home
  • Appetizers
  • Dinner
    • Fish/Shellfish
    • Pasta
    • Sauces
    • Pork
    • Chicken/Turkey
    • Beef
    • Salads/Dressings
    • Soup
    • Breads
  • Sides
    • Vegetables
    • Potatoes
    • Rice
  • Dessert
    • Cakes
    • Chocolate
    • Cookies/Bars/Brownies
    • Ice Cream
    • Pies
  • More Recipes
    • Breakfast
    • Drinks
    • Smoothies
    • Snacks
  • About Me
    • Contact
You are here: Home / Main Dishes / Pasta / Our Favorite Pasta Salad

Our Favorite Pasta Salad

September 8, 2015 - 12 Comments

Our-Favorite-Pasta-SaladOur 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.

Our-Favorite-Pasta-SaladPlus, 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.

Our-Favorite-Pasta-SaladIn 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.

Enjoy!

(Recipe Source: Adapted from Pioneer Woman Cooks, where it was adapted from Ina Garten)

5 from 5 votes
Our-Favorite-Pasta-Salad
Print
Our Favorite Pasta Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
So delicious, with a sun-dried tomato dressing, black olives, Parmesan and more tomatoes
Course: Side Dish
Cuisine: Italian-American
Keyword: pasta salad, sundried tomatoes
Servings: 8
Calories: 427 kcal
Author: Cooking with Mamma C
Ingredients
Dressing
  • 1 7-ounce jar sun-dried tomatoes (preferably plain; drained)
  • 4 cloves garlic (peeled)
  • 3 tablespoons vinegar (I use white balsamic)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup olive oil
Pasta
  • 1 pint grape or cherry tomatoes (sliced in half)
  • 3 2.25-ounce cans sliced black olives (drained, rinsed and patted dry)
  • 1 1/2 cup freshly grated Parmesan cheese
  • 10-15 basil leaves
  • 1 pound rotini pasta
US Customary - Metric
Instructions
  1. If you need to grate your Parmesan, do that first, using your food processor or blender, if desired. Measure out 1 1/2 cups and set it aside.
  2. Fill a large pasta pot just over halfway with water, add about a teaspoon of salt, and put it on the stove over high heat, covered.
  3. In a food processor or blender, add your drained sun-dried tomatoes, garlic, vinegar, salt and pepper. Pulse a bit to break up the tomatoes. Drizzle in the olive oil as you pulse to combine everything. It's best to wait to adjust the seasonings until after the dressing is stirred into the pasta salad, since the cheese and olives will be salty.
  4. When your water boils, add your pasta to the pot and give it a stir. Cook uncovered, until al dente, stirring occasionally to prevent sticking. (Check it for doneness three minutes before the al dente time listed on the package.)
  5. While the pasta is cooking, rinse your tomatoes, pat them dry, and slice them in half. Drain, rinse, and pat dry your olives. Rinse your basil leaves, roll them up, and slice them into ribbons.
  6. When the pasta is cooked, drain it in a colander in the sink. Add the pasta back to your pot and stir in the sun-dried tomato dressing. Add the Parmesan, tomato halves, olives, and basil and stir to combine. Transfer the pasta salad to a large serving bowl and refrigerate it, covered, until serving time.
  7. The pasta salad is best at room temperature after it has had time to marinate for a few hours. Stir it again before serving. Store leftover pasta salad in the refrigerator for up to four days.
Nutrition Facts
Our Favorite Pasta Salad
Amount Per Serving
Calories 427 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 803mg35%
Potassium 1144mg33%
Carbohydrates 60g20%
Fiber 6g25%
Sugar 12g13%
Protein 19g38%
Vitamin A 790IU16%
Vitamin C 23.7mg29%
Calcium 269mg27%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

 

Please SUBSCRIBE and FOLLOW ME on PINTEREST, FACEBOOK and INSTAGRAM!

Filed Under: Pasta Tagged With: entertaining, Meatless, Vegetarian

Previous Post: « Browned Butter Banana Bread with Frangelico and White Chocolate Chips
Next Post: Apple Smoothie with Cinnamon and Oats »

Reader Interactions

Comments

  1. Pam Geraci

    September 2, 2018 at 8:29 pm

    5 stars
    Andrea,

    This is our go to recipe for pasta salad. I love all the ingredients which is why it’s soooo good! And, everyone loves it.

    Reply
    • Mamma C

      September 3, 2018 at 7:49 am

      Hi Pam – I’m so glad you guys love it! Thanks for letting me know.

      Reply
  2. Denise @ Sweet Peas & Saffron

    September 16, 2015 at 10:31 pm

    Well if it is from PW and Ina, you know it’s a keeper! Looks delicious and love the sounds of all those Mediterranean flavours 🙂

    Reply
    • Mamma C

      September 16, 2015 at 10:49 pm

      Exactly! You can’t go wrong with this dish.

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome!

I’m Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you’ll visit often!  Read More…

Footer

Thank You!

Thanks so much for visiting Cooking with Mamma C. If there is something you'd like to see here in the future, please send your ideas or recipes.
Contact

Popular Posts

Photo of sheet pan with baked Lemon Parmesan Cod with Garlic Butter
Homemade Italian Bread - Crusty, delicious and so easy! #bread #dough
Make these gluten-free Baked Parmesan Crisps for an easy appetizer, snack or to top your soup or salad! I flavor mine with garlic powder and paprika, but they're good plain too.

Copyright © 2014-2019 High Thrive, LLC | PRIVACY POLICY