Tuscan Sun-Dried Tomato Pasta Salad

I’m such a sucker for pasta. If I had to choose one thing to eat for the rest of my life you better believe I’d choose the magical goodness of pasta. Whether it’s tossed in some basil pesto or served cold with veggies, you can count me in.

Of course, most normal pastas are made with not-so-nutritious ingredients and are mostly “empty calories.” I know I’m not alone in experiencing the post-pasta bloat where I feel like I need to curl up in a ball and take a nap.

I’ve searched high and low for a “healthier” pasta option. Most of the gluten free or vegetable-based pastas I tried had weird textures and just weren’t the same. Just when I thought the perfect gluten free, “healthy” pasta didn’t exist, I discovered the organic brown rice & quinoa fusilli from Trader Joes. You guys, you HAVE to try it. The texture is spot on and it is so delicious! Next time you find yourself at Trader Joes, go ahead and stock up because I promise you’ll love it.

One of my favorite summer staples is pasta salad. You can make a big batch of it at the beginning of the week and have an easy, go-to meal anytime you want! This Tuscan-inspired dish is so tasty and is sure to satisfy those savory summer cravings. This recipe features sun dried tomatoes, kalamata olives, mozzarella, and fresh basil… do I need to say more?

Whether it be for a family BBQ, picnic with friends, or just a simple weekly meal prep, whip up this amazing Tuscan sun dried tomato pasta salad!

Ingredients

1/2 lbs pasta (I used Trader Joe’s GF Organic Brown Rice & Quinoa Fusilli Pasta)
6 sun-dried tomatoes in oil, drained and diced
1/2 lbs cherry tomatoes, halved
1/2 lbs fresh mozzarella, diced into small cubes
1/2 cup kalamata olives, pitted and diced
1 cup fresh basil, chopped
1 tsp red pepper flakes

Dressing:
6 sun-dried tomatoes in oil, drained
2 tbsp red wine vinegar
6 tbsp olive oil
1 garlic clove, minced
1 tsp capers, drained
2 tsp Kosher salt
Pepper to taste

Directions

1) In a food processor, add 6 of the sun-dried tomatoes, all of the vinegar, olive oil, garlic, capers, salt, and pepper. Process until smooth.
2) Cook the pasta according to packaged instructions. Drain and toss with the dressing in a large bowl.
3) Add the cherry tomatoes, mozzarella, olives, sun-dried tomatoes, basil, and red pepper flakes to the salad.
4) Toss to distribute evenly. Season to taste with salt and pepper.
5) Store in the fridge. Serve at room temperature.

Enjoy!