Sun-dried Tomato Pasta Salad

• Vegetarian

• Produce

  • 1/4 cup Basil, fresh
  • 1 cup Corn, canned or frozen
  • 1 clove Garlic
  • 1/2 cup Green onions
  • 1 cup Peas, frozen

• Pasta & Grains

  • 12 oz Orecchiette pasta, dried

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Red wine vinegar
  • 1 8.5 oz jar Sun-dried tomatoes in oil

• Dairy

  • 1/2 cup Parmesan cheese

• Tools & Equipment

  • 1/4 cup Reserved oil from sun-dried tomato jar

Found on pinchmeimeating.com

Description

Ingredients

• 12 oz dried orecchiette pasta (use bowties if you cant find orecchiette)
• 1 cup frozen peas
• 1 cup corn, canned or frozen
• 8.5 oz jar of julienned sun-dried tomatoes in oil, oil drained and reserved
• 1/4 cup chopped fresh basil (you can use up to 1/2 cup, but thats what I had available in my garden at the time)
• 1/2 cup shredded parmesan cheese
• 1/2 cup thinly sliced green onions
• 1/4 cup red wine vinegar
• 1 clove garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• Reserved oil from sun-dried tomato jar (about 1/4 cup)

Directions

• Cook pasta according to package directions. Drain and rinse. Combine dressing ingredients and mix well to combine. Toss all pasta salad ingredients together, then drizzle on the dressing and toss to combine. Eat lukewarm or chill before serving.