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Pasta Salad with Sun Dried Tomatoes

Pasta Salad

Credits: Nagi

Ingredients

DRESSING:

Instructions

  1. Drain oil from the jar of sun dried tomatoes.
  2. Measure out 1/3 cup of the oil, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
  3. Add remaining Dressing ingredients. Mix well.
  4. Cook pasta in a large pot of salted boiling water per packet directions.
  5. Drain, then rinse briefly under cold water. Leave to cool.
  6. Transfer into large bowl. Add spinach, chicken, tomato, onion, pour over Dressing.
  7. Toss well, sprinkle with dried herbs, toss again.
  8. Just before serving, sprinkle with crumbled feta. Best served at room temperature.

MAKE AHEAD PRO TIP (NOTE 2):

  1. SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to Dressing, shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.
  2. Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.

Recipe Notes

  1. I use store bought Mixed Herbs. Otherwise, my standard combination is equal parts thyme, oregano, parsley, basil, plus a pinch of rosemary (not too much of this), or adjust quantities of any of these based on what you have.
  2. Storage - tastes even better the next day!
  3. You could skip the chicken and add something else in it's place, such as: artichokes, asparagus, olives, char grilled peppers, avocado.
  4. Serves 5 - 6 as a meal, 8 - 10 as a side. Nutrition is for 6 servings.