Let’s hear it for sun-dried tomato pasta salad, the ultimate summer side.
When it comes tosummer barbecues and potlucks, we are always here for the sides.
While we lovecoleslawandpotato salad, we’ll never get tired of new ways to make pasta salad.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ease and presentation are important factors for potluck-friendly recipes.
Learn how to make sun-dried tomato pasta salad.
TheSouthern LivingTest Kitchen suggests serving this dish warm or at room temperature.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If you’re lucky enough to have leftovers, it’s pretty delicious heated up the day after too.
Tossed with farfalle, it’s a satisfying side dish.
Feel free to make this pasta salad up to one day ahead if needed.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Wrap and refrigerate overnight, then bring to room temperature before serving.
Making pasta salads ahead can even help the flavors meld and deepen.
Revive with an additional drizzle of olive oil, if needed, and season again to taste before serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
1/2cupcoarsely chopped fresh flat-leaf parsley
1/2cupcrumbled feta cheese (from 1 [4-oz.]
Drain pasta, and return to pot.
Pulse until mixture forms a paste, about 5 pulses.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add basil, parsley, feta, and dill; gently fold into pasta.
Serve warm or at room temperature.
Sun-dried tomatoes have a concentrated tomato flavor that just can’t be replicated with fresh tomatoes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
But if you are looking for a pasta salad with fresh tomatoes, givethis recipea try.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
