Pasta Salad with Sun Dried Tomatoes
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.