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Sun-Dried Tomato and Basil Pasta Salad

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Ingredients Method Notes

Ingredients
  

  • 3 cups cooked pasta penne or fusilli work well
  • 1 cup sun-dried tomatoes chopped
  • 2 cups fresh basil leaves chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts optional
  • 1/2 cup olive oil
  • 2 cloves garlic minced
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Method
 

  1. Cook your pasta according to package directions. Drain and rinse under cold water to stop the cooking process.
  2. Set aside.
  3. In a large mixing bowl, combine the cooked pasta, chopped sun-dried tomatoes, and chopped fresh basil. Mix well.
  4. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, salt, and pepper until well combined.
  5. Pour the dressing over the pasta mixture and toss to coat everything evenly.
  6. Add the grated Parmesan cheese and pine nuts (if using) and toss again.
  7. Chill in the fridge for at least 30 minutes to let the flavors meld together.
  8. Serve cold and enjoy! This salad is perfect as a side dish or a light meal on its own.

Notes

For extra protein, add some grilled chicken or chickpeas. This salad keeps well in the fridge for up to 3 days. Perfect for meal prep! You can customize the veggies to your liking – feel free to add some cherry tomatoes, spinach, or even olives!