Pasta Salad with Sun Dried Tomatoes


Oregano dressing

1 medium-sized clove of garlic

1 ½ Tbsp dried oregano

1 ¼ tsp kosher salt, plus more to taste

Freshly ground black pepper

3 Tbsp lemon juice

3 Tbsp red or white wine vinegar

1/3 cup olive oil



1 pound short pasta, such as rotini

1 jar (8.5 oz) California Sun Dry Julienne Tomatoes in oil

6 oz crumbled salty cheese, such as ricotta salata, feta, or queso fresco

½ cup pistachio nuts, shelled

¼ cup pitted and roughly-chopped olives (optional)

Salt and pepper to taste

Fresh basil leaves, roughly chopped, for garnish


Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain. While pasta is cooking, make the dressing.

Dressing: Roughly chop garlic on a cutting board, then add oregano, salt and black pepper. Mince the mixture with your knife until it’s a grainy herb paste. Transfer to a small bowl, add lemon juice, vinegar and olive oil, stirring all the time. Taste and adjust as needed.

Assemble salad: In a large bowl, place drained pasta, sun dried tomatoes, cheese, pistachio nuts and olives and toss gently to combine. Add dressing to taste. Top with fresh basil.


Serves 8.