Info Links In Text Ads,321,RESELLER,7e936b1feafdaa61,pub-7858377917172490,RESELLER,f08c47fec0942fa0

Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Grid Slider

Grid Slider Styles

Display Trending Posts

Display Author Bio


Display Instagram Footer

Incredibly Tasty Pasta Salad

Early this spring a good friend of ours gave us some tomato plants. She said that she had far more than she needed and wanted to give them a good home.

We didn't have to think twice about accepting them. There is nothing more delicious on earth than tomatoes fresh off the vine, with the warmth of the summer sun still on their skin.

We planted them in plastic pots and right now they are producing abundantly, beautiful little cherry tomatoes, so full of flavour I could eat them just like, well . . . cherries!! A handful of these tasty little gems and I am in heaven!

The other night I made a tasty pasta salad with some of them as well as a roasted cherry tomato sauce to pop into the freezer for another time.

Today you get the salad. Enjoy!

*Incredibly Tasty Pasta Salad*
Serves 6 to 8
Printable Recipe

Not only is this a wonderfully easy side dish for these hot summer evenings, but if you chose to add a bit of cooked chicken or ham, or even some cheese, you would have a really tasty salad main course! The dressing is phenomenal and makes more than you need, but that's ok, once you taste it you will always want to have a bottle of it in your fridge ready to use for other salads! This tangy sun dried tomato dressing will keep about a week, covered, in the fridge

For the Vinaigrette:
1/4 cup (50ml) drained oil packed sun dried tomatoes
2 TBS good quality Balsamic vinegar
1/2 cup (125ml) cold water
1 fat clove of garlic, peeled and minced
1 tsp dried oregano
1/2 tsp caster sugar
1/4 tsp black pepper
pinch of salt
1/3 cup extra virgin olive oil
For the Salad:
8 ounces pasta, cooked, drained, rinsed in cold water and drained again
1 punnet of cherry tomatoes, halved
1 medium red pepper, chopped
1 medium yellow pepper, chopped
1/2 English cucumber, peeled and chopped
3 to 4 spring onions, trimmed and chopped
2 1/2 ounces of dry cured black olives, pitted and chopped
1/4 cup grated Parmesan Cheese
1 TBS chopped flat leaf parsley

Put all the ingredients for the vinaigrette into a blender and blitz until fairly smooth and well blended. Set aside. Mix the pasta, vegetables and olives together in a large bowl. Add 1 cup (8 ounces) of the salad dressing to the pasta mix and gently mix together. Stir in the Parmesan cheese. Sprinkle the chopped parsley over top and serve immediately. You may make this ahead and keep it stored in the refrigerator. Just add a bit more of the dressing before you serve it.
Marie Rayner
Share :


  1. Oh, I am so sad! Our tomatoes had loads and loads of fruit, but now they have blight. Had to salvage the undamaged fruit yesterday for green tomato chutney. ;(

  2. Marie..I have a slightly similar recipe we love..bonus having a new one that's different!

    It sounds exactly like something we would add to our répertoire

  3. What can I say except that I must get my new print cartridges put in the printer so I can put more of your recipes in the box in the kitchen.

    love, Angie, xx

  4. Love pasta salads, in summer especially... and this one looks so beautiful! A really wonderful recipe, Marie. Hope you & Todd have a lovely weekend ahead...LOVE YA ((BIG HUGS))

  5. This pasta salad is absolutely lovely Marie!!! huggss! have a nice weekend, gloria


Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam or comments with links. They will be deleted immediately. I don't even read them. Your comments will also not be posted if they are nasty either to myself or to other readers. Play nice.

Follow @georgialoustudios