1/3cupdrained, chopped sun-dried tomatoesreserve the oil if making oily dressing*
1red bell pepperfinely chopped
4spring onionthinly sliced
Mix the ingredients for the dressing together, taste and adjust seasoning accordingly, (see notes* if you want to make sun-dried oil dressing instead of creamy). Cook pasta according to instructions on the box, and then rinse in cold water in a colander.
Chop all the ingredients to desired size and place in a large bowl along with the dressing and rinsed, cold pasta. Great with a slice of bread with butter.
Keep in an airtight container in the refrigerator for 3 days.
Did you make this recipe? Tag @thegingerwithspice on Instagram, I'd love to see!* Sun-Dried Oil Dressing: 1/4 cup oil from sun-dried tomato jar, 2 tbsp white vinegar, 1/2 tsp garlic powder, 1 tsp dried parsley (optional), 1/4 tsp each of salt and pepper. Shake to combine. This is just a little dressing, as I think oily dressings can feel greasy when over-done. Make another batch after if you think it's too little. Better to start with too little than too much!** I think arugula works better with the sun-dried oil dressing than the creamy dressing, but it still works with both! Other ingredients that also are delicious in this pasta salad are green olives, avocado and cherry tomatoes.Nutrition: Calories: 236 | Fat: 14.5g | Saturated Fat: 6.1g | Protein: 15.7g | Carbohydrate: 11.2g | Fiber 1.4g | Cholesterol: 52mg | Sodium: 933mg | Vitamin D: 4mcg | Calcium: 111mg | Iron: 1mg | Potassium: 246mg. Estimate for informational purposes only.
Find the recipe here: https://www.gingerwithspice.com/creamy-pasta-salad-chorizo/