"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sun Dried Tomato Pasta Salad Recipe

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This recipe for Sun Dried Tomato Pasta Salad, by , is from The Hen Party Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

maylene white
Added: Thursday, October 23, 2008


12 oz of favorite pasta (I like to use penne, but farfalle or any other kind will do)

Pesto Sauce:
1 (8.5 ounce) jar sun-dried tomatoes packed in olive oil
1 C (packed) fresh basil leaves
2 cloves garlic (or two scoops of chopped prepared stuff)
˝ C grated Parmesan cheese
˝ tsp salt, plus more to taste
˝ tsp ground pepper, plus more to taste

In a food processor, blend the sun-dried tomatoes and their oil with the basil and garlic just until the tomatoes are finely chopped. Transfer the pesto to a medium sized bowl and stir in cheese and salt and pepper. Season with more salt and pepper.

Meanwhile, bring a large pot of lightly salted water to a boil. Add 12 ounces of favorite pasta, and cook to aldente (which means slightly firm) –about 6-7 minutes. Drain. Transfer to large bowl and toss with pesto sauce.

This pasta dish is great either hot or cold. To make into a more hearty main course, just add sliced grilled chicken.

Pesto sauce will keep for about a week in the fridge. You can use it when you sauté chicken as well.




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