Recipe | Sun-Dried Tomato Pasta Salad

Recipe | Sun-Dried Tomato Pasta Salad

  • Kathy Sexton
  • 05/3/24

Recipe | Sun-Dried Tomato Pasta Salad

Your Home & Lifestyle Magazine

Serves 6

  • 8 asparagus spears, trimmed and cut into 2-inch pieces
  • ⅓ cup peas
  • 4 cups cooked gemelli pasta
  • 3 cups spinach
  • ½ cup sun-dried tomatoes in oil
  • 2 tablespoons lemon juice
  • ¼ cup grated Parmesan cheese
  • ⅓ cup chopped fresh basil
  • Salt and pepper to your tastes

Fill a medium-sized pot ¾ full of water and bring to a boil. Blanch the asparagus and peas, then remove them from the pot with a slotted spoon and cool them immediately in an ice-water bath. In the same pot, cook the pasta until al dente and strain off water. In a large bowl, combine the warm strained pasta and spinach together to wilt it. After it has come to room temperature, add the asparagus and peas, sun-dried tomatoes with oil, lemon juice, Parmesan, and basil. Mix together and season with salt and pepper. Serve chilled.

Recipe/Photograph By Kristel Matousek /

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