Bow Tie Pasta Salad with Sun-Dried Tomato Vinaigrette

  • Yield: 4 servings


Sun-Dried Tomato Vinaigrette:
1/4cup loosely packed sun-dried tomatoes in oil (fill the measure with oil from the tomatoes)*
1 garlic clove
1tablespoon tomato paste
1/4cup extra virgin olive oil
1/4cup balsamic vinegar
1/4cup water or tomato juice, to adjust consistency of dressing
Salt and freshly ground black pepper, to taste
Pasta Salad:
8ounces dried bow tie or farfalle pasta, cooked according to package directions
1medium tomato, chopped (1/2 cup)
1/2cup minced red onions
1 (4-ounce) jar oil-packed artichoke hearts, drained and thinly sliced
1/4cup black oil-cured olives, pitted and chopped
1cup well-packed spinach leaves, cleaned and torn into bite-sized pieces
1/2cup crumbled feta cheese


  1. To make the vinaigrette: Combine first 5 ingredients in a blender or food processor fitted with the metal blade. Blend or process until smooth and creamy. Blend in enough water or tomato juice to make of dressing consistency. Season with salt and pepper.
  2. To make the salad: In a large salad bowl, toss all the ingredients except the feta cheese with vinaigrette (use enough vinaigrette to moisten but not soak the pasta). Top with feta cheese.

Nutritional Info *per serving

  • Calories 523
  • Fat 27g
  • Cholesterol 13mg
  • Sodium 415mg
  • Carbohydrate 61g
  • Protein 13g