Ingredients
For the Italian pasta salad:
- 500 g dried short pasta (e.g. orecchiette, fusilli, penne)
- 400 g heirloom cherry or grape tomatoes, halved
- 60 g oil-packed sun-dried tomatoes, drained and finely chopped
- 1 small red onion, finely diced
- 2 handfuls fresh basil leaves, thinly sliced (chiffonade)
- 40 g parmesan, freshly grated
- 40 g pine nuts, lightly toasted (about 4 tablespoons)
For the dressing:
- 2 cloves garlic, finely minced
- 2 tablespoons balsamic vinegar (e.g. Aceto Balsamic di Modena, aged)
- 1 ½ tablespoons Dijon mustard
- 2 teaspoons honey (or agave syrup)
- 1 teaspoon dried oregano
- Sea salt and freshly ground black pepper, to taste
- 8 tablespoons extra virgin olive oil (120 ml)
Instructions
- Cook the pasta: Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.
- Prepare the dressing: In a small bowl, whisk together the garlic, balsamic vinegar, Dijon mustard, honey, oregano, salt, and pepper. Gradually drizzle in the olive oil, whisking continuously until emulsified.Tip: Using aged balsamic vinegar adds a sweeter, richer flavour to the dressing. If you don't have aged balsamic, consider adding a little extra honey or agave syrup to achieve a similar sweetness.
- Dress the pasta: Pour the dressing over the pasta and toss well to coat.
- Add remaining ingredients: Add the halved tomatoes, chopped sun-dried tomatoes, diced red onion, sliced basil, grated Parmesan, and toasted pine nuts to the bowl with the pasta. Toss gently to combine all ingredients evenly.
- Allow flavors to meld: Let the salad sit for about 15 minutes to allow the flavours to meld.
- Serve: Serve at room temperature or chilled. Garnish with additional shaved Parmesan and basil leaves, if desired. Serve and enjoy!
Nutrition
Notes
Using aged balsamic vinegar adds a sweeter, richer flavour to the dressing. If you don't have aged balsamic, consider adding a little extra honey or agave syrup to achieve a similar sweetness.
Optional Addition: For an extra layer of flavour and a peppery bite, consider adding a handful of baby arugula to the pasta salad. Arugula complements the sweetness of the tomatoes and balsamic dressing, adding a fresh and slightly spicy contrast.
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