The sweet sun-dried tomatoes, salty olives, and nutty Parmesan cheese in this Sun Dried Tomato Pasta Salad make it taste great. This dish is great for picnics, potlucks, or as a side dish for any meal.
Ingredients: 8 oz pasta shells. 1/2 cup sun dried tomatoes, chopped. 1/4 cup black olives, sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup pine nuts, toasted. 1/4 cup grated Parmesan cheese. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.
Instructions: Cook pasta shells according to package instructions until al dente. Drain and rinse under cold water. In a large mixing bowl, combine cooked pasta, chopped sun dried tomatoes, sliced black olives, chopped basil leaves, toasted pine nuts, and grated Parmesan cheese. In a small bowl, whisk together extra virgin olive oil and balsamic vinegar. Season with salt and pepper to taste. Pour the dressing over the pasta salad and toss until well combined. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!