Sundried Tomato Pesto Pasta Salad
This Sundried Tomato Pesto Pasta Salad is a healthy summer side dish! It's served cold and made with artichokes, tomatoes, and fresh basil.
Servings: 8
Calories: 401kcal
Equipment
Ingredients
For The Pasta:
- 1 package gluten free short pasta such as fusilli, rotini, farfalle, or penne
- 1 12 oz. jar marinated artichoke hearts
- 1 cup grape tomatoes or cherry tomatoes, diced
- ½ cup chopped walnuts
- ¼ cup Parmesan cheese or Asiago cheese, shredded
- ¼ cup basil for garnish
For The Dressing:
- 4 oz. oil packed sundried tomatoes equals ½ cup
- ½ cup chopped walnuts
- 4 cloves garlic
- ¼ cup Parmesan cheese or Asiago cheese, shredded
- ¼ tsp. Italian seasoning
- ¼ tsp. red pepper flakes
- ½ tsp. kosher salt
- ¼ tsp. pepper
- 3 Tbsp. olive oil
- ¾ cup reserved pasta water
Instructions
For The Pasta:
- Prepare 1 package of gluten free short pasta (or regular short pasta if not gluten free) according to package instructions, cooking the pasta just until al dente.
- Once the pasta is al dente, pour it into a strainer and rinse thoroughly under cold water. Reserve ¾ cup of the cooked pasta water.
- Allow the pasta to sit in the strainer for 30 minutes at room temperature. This helps the pasta to retain its springy texture and prevents it from becoming mushy. (This step is not necessary if making regular pasta).
- Cut 1 cup of either grape or cherry tomatoes into halves or quarters, depending on your preference.
- Chop 1 12 oz. jar of marinated artichoke hearts into chunks.
- Shred ½ cup of Parmesan or Asiago cheese.
For The Dressing:
- Place 1 cup of chopped, unsalted walnuts into a small cast iron skillet or any small skillet on the stove top. Heat the skillet to medium-low and toast the walnuts for 5-6 minutes, stirring often to prevent them from burning.
- After 5-6 minutes or once the walnuts are fragrant, remove the skillet from the stove top and set aside to cool.
- Remove the skins from 4 cloves of garlic.
- Place the garlic into a small food processor along with ½ cup of the toasted walnuts, ¼ cup of the shredded Parmesan or Asiago cheese, 4 oz. (equals ½ cup) of oil packed sundried tomatoes, ¼ tsp. each of Italian seasoning and red chili flakes, ½ tsp. kosher salt, and ¼ tsp. pepper.
- Pulse all of these ingredients just until combined.
- Once combined, slowly pour 3 Tbsp. of olive oil into the food processor while pulsing. The olive oil will allow all of the ingredients together to form a paste.
- Place the sundried tomato pesto into a small bowl. Pour ½-¾ cup of the reserved pasta water into bowl and stir until completely combined. Add enough water to turn the mixture from a paste into a dressing that can be poured over the pasta.
- Place the cooked and cooled pasta into a large bowl and pour as much of the dressing as you would like over the cooked pasta Carefully stir until combined using a large spoon.
- Place the chopped tomatoes and artichokes into the pasta salad, along with the other ½ cup of toasted walnuts and ¼ cup of shredded Parmesan or Asiago cheese. Carefully fold all of the ingredients together until completely combined.
- To Serve: Serve the pasta salad with freshly torn basil leaves.
Notes
Feel free to add diced fresh mozzarella or mozzarella balls to this pasta salad.
Parmesan or Asiago cheese may be used in this pasta salad. Asiago cheese has a slightly more intense flavor.
You may end up with extra sundried tomato pesto dressing. It can be stored for 2-3 days in an airtight container in the refrigerator and added to the pasta salad at a later time or used as a veggie dip or sandwich spread.
Nutrition
Serving: 2cups | Calories: 401kcal | Carbohydrates: 48g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 294mg | Potassium: 352mg | Fiber: 3g | Sugar: 1g | Vitamin A: 479IU | Vitamin C: 18mg | Calcium: 105mg | Iron: 2mg