sundried tomato pesto pasta salad
It might be January, but pasta salad has been calling my name recently. Last week, I remembered how much I loved la Madeline’s Sundried Tomato Pesto Pasta Salad growing up and thought, I bet I could whip that up at home! Even though it feels like the perfect dish for a summer picnic, there’s something about a nostalgic meal that hits just right this time of year. Recipe below!
sundried tomato pesto pasta salad
Cook Time: 30 minutes
Yields: About 3 servings, double for 6
Ingredients
1/2 cup of sundried tomatoes in oil
1/2 cup of pine nuts (walnuts would also work well)
1/2 cup of olive oil (try and use as much as you can from the tomato jar)
Pinch of salt and a few cranks of black pepper
About 1/2 cup of parmesan cheese, grated
About 1/4 cup of fresh basil, sliced
Half pound of preferred pasta shape
Instructions
Place a pot of salted water on the stove, bring to a boil
While your water is heating up, combine the tomatoes, nuts, olive oil, salt, and parmesan cheese in a food processor; Pulse to combine, adding more olive oil as needed until it reaches a pesto-like consistency; Taste and season with more salt if needed
Once water is boiling, cook pasta according to package directions, saving some pasta water before draining
When pasta is done, drain and add back the pot; Pour pesto onto pasta mixing until noodles are coated, adding pasta water to thin out if needed; Sprinkle with basil and extra parmesan, serve and enjoy!
