I am so happy about the warm temperatures and sunshine; summer is almost here. Yes, I know, that we have had snow in June and in August, but I am very hopeful that this year the beautiful weather will stay, so that we will be able to invite friends, sit outside and barbecue.
Today I have a wonderful picnic salad recipe that I found at Ree’s blog.
The dressing contains homemade sundried tomato pesto, mixed with olives and Parmesan cheese. This sundried tomato and pasta salad is very easy to assemble and keeps well. I served it this weekend with grilled chicken.
Give it a try. I hope you enjoy the salad as much as we did.
for the dressing:
* 1 jar Sundried Tomatoes (7 Oz.)
* 4 cloves Garlic
* 3 tablespoons Red Wine Vinegar
* 1 cup Extra Virgin Olive Oil
* Salt And Pepper, to taste
for the salad:
* 16 ounces, weight Pasta
* 1 jar Kalamata Or Assorted Olives
* 1 pint ripe Cherry Tomatoes (cut In Halves) (Kirsten used normal sized, cut in quarters)
* 10 leaves Basil (10-15 Leaves), chopped
* 1 1/2 cup Parmesan Cheese, freshly grated
In a blender combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed together.
Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.
Pour 2/3 of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking.
Serve on a big platter with an extra sprinkling of Parmesan cheese.
Adapted from “The Pioneer Woman Cooks”, June 2009