07 July 2014

Sun-dried Tomato Pasta Salad

Sundried Tomato Salad photo Sundried_Tomato_Salad_01_zps8688e1c6.jpg

This beautiful idea came to me on Saturday night.  So brilliant I wrote it down with the intent to follow through on Sunday.  I was going to take the Burke-Gilman Trial out of Seattle and then hop on where it connects to the Sammamish River Trail

My head started dreaming about trails, pavement, nature, sunscreen, picnics, forks...

For some reason my ideas always take a u-turn to food.

My plan was to bike out, stop at a trail-side park or picnic table, have some brunch, and then hop back on the trail and head back home.  The trails are both flat, and they are fast.  My GPS clocked me going 40 mph at a few locations in between stops to enjoy the views and the countryside.  All told, my little trip out clocked in at 33.28 miles in 2 hours and 34 minutes with stops along the way.  Not bad for a Sunday ride.

For my brunch I decided to bring along one of my favorite picnic dishes, Sun-dried Tomato Pasta Salad.  Easy to pack and does well out of the refrigerator.

Burke Gillman Trail photo Burke_Gilman_Trail_01_zps0e0132db.jpg
Sammamish River Trail photo Burke_Gilman_Trail_02_zps2a0dec23.jpg
Sammamish River Trail photo Burke_Gilman_Trail_03_zps703f6318.jpg


For the dressing
  • 1 jar of Sun-dried Tomatoes (8 oz.)
  • 4 cloves of garlic
  • 4 Tbsp Red Wine Vinegar
  • 1 cup Extra Virgin Olive Oil
  • Sea Salt and Pepper, to taste
For the Salad:
  • 16 oz. whole wheat corkscrew pasta
  • 1 jar Kalamata Olives
  • 1 Tomato, diced
  • 10 leaves basil, Julienned
  • 1 1/2 cup Parmesan Cheese, grated
For the Dressing: In a food processor add in the sun-dried tomatoes, pealed garlic, and red wine vinegar.  Pulse until the tomatoes are minced, we want them to easily spread over the pasta.  Drizzle in the olive oil, salt, and pepper and give it a couple more pulses to mix.

For the Pasta: Bring a pot of water to boil and make it as salty as the sea.  Add in the pasta and allow to cook until pasta is soft, pull for the water and rinse in cool water.  Put the pasta in a bowl and combine with the olives and diced tomato.  Drizzle in about 2/3 of the oil toss together.  Continue to add in the oil to your own preference.  Add on some Parmesan cheese to the top and serve!

Adapted from the Barefoot Contessa

Sundried Tomato Salad photo Sundried_Tomato_Salad_02_zps2c17db04.jpg
Sundried Tomato Salad photo Sundried_Tomato_Salad_03_zps3b1c440d.jpg