Sun-Dried Tomato Pasta Salad

Sun-Dried Tomato Pasta Salad

You find this filling salad at most sandwich shops in the U.S. The combination of the sweet and sour flavor of sun-dried tomatoes and the saltiness from parmesan cheese is so delicious.

Ingredients: 2 servings

Short pastaasta (fusilli, penne, etc)
100 g
For the dressing:
Dried tomatoes (marinated in olive oil, etc.)
30 g (a handful)
1 clove (grated)
*Olive oil
2 tablespoons
*Parmesan cheese
2 tablespoons
2 teaspoons
*Balsamic vinegar (or your preferred kind of vinegar)
1 teaspoon
a scant 1/2 teaspoon
a scant 1/2 teaspoon
a small amount
1/2 teaspoon


1. Bring water to a boil in a pot for the pasta. Add about 1 teaspoon of salt and a little oil, and boil the pasta. *Boil the pasta just a little longer than instructed on the package. Cooking the pasta al dente is not good for this recipe.
2. Cut the dried tomatoes in olive oil into 1 cm strips, and finely shred the fresh basil.
3. Combine Step 2, grated garlic, and the * ingredients, and the dressing is ready.
4. Once the pasta is cooked, rinse in cold water until it firms up. Drain well, and toss with the tomato dressing from Step 3. Adjust the taste, and chill for 30 minutes if you like.
5. Dried tomatoes in olive oil are quite expensive. But you can make them easily by yourself! Recipe ID: 199274.
6. I used rosemary infused olive oil this time.

Story Behind this Recipe

This filling salad is my favorite, and is a staple salad in delicatessens in the U.S. I love it, so I make this quite often.