This Sun dried tomato pasta salad is packed with flavor and the perfect spring or summer side dish. Filled with crunchy veggies, sun dried tomatoes, fresh basil and salty feta cheese all tossed in an incredible light dressing. Easy and fast to make and a great crowd pleaser that can be made ahead of time.
- 14 ounces (400g) dried pasta of choice
- ½ red onion, sliced
- 1 bell pepper, either red, yellow or orange, chopped
- 2 cups (200g) cherry tomatoes, halved
- ½ cup olives of choice (optional)
- ½ cup feta cheese, crumbled
- ½ cup sun dried tomatoes in oil, drained and sliced (oil reserved for the dressing)
- ½ cup fresh basil, chopped
- 2 ounces (50g) arugula
- ⅓ cup reserved oil from the sun-dried tomatoes, or extra virgin olive oil
- 3 tablespoons lemon juice (1 large lemon)
- 1 garlic clove, minced
- 1 tablespoon honey or maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon Italian seasoning mix or oregano
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
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Cook pasta according to package instructions for al dente. Drain and rinse the pasta in cold water and add to a large salad bowl.
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In a small bowl, stir together the ingredients for the dressing.
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To the salad bowl with the cooked pasta, add the bell pepper, sun dried tomatoes, optional olives, red onion, feta cheese, chopped basil and arugula.
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Pour over the dressing and lightly toss to coat. Salt and pepper to taste and top with some extra basil and feta cheese if desired.