Pasta with Sun-Dried Tomatoes

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My husband does not like the pasta salads with veggies, but he loves this..

Thanks, CS- Missouri

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This is one of my favorite pasta salad recipes. I use only one teaspoon of coarse grain kosher salt and find that to be a perfect amount. I also use whole wheat pasta to up the nutrition. Thanks for a great addition to my salad file!

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Kosher or coarse grain salt takes up more room on a teaspoon, so by using the larger grains you are actually getting less total sodium than you would get by using table salt. Coarse grain sea salt has a less salty flavor and I use that exclusively in all of my recipes. Those who feel there is too much salt in this recipe should remember that most cooks, including Ina use the coarse sea variety therefore the dish doesn't come off as salty.

Having said that, this is a great pasta sauce.

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This is a wonderful pasta salad. I used what I had on hand. I had less mozarella, no capers. It was very salty. The parm cheese and calamada olives provided plenty of salt. I would add 1/2 the amount required in the recipe.

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Used regular dry sun dried tomatoes (not in oil. Rehydrated them in water for an hour. Chopped them and used some to replace tomato in recipe as fresh tomatoes are pricy right now. Delicious!

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Looking for a tasty new Italian dish? Check out the Layered Italian Casserole from Contadina - http://bit.ly/cquPfy. This message is being posted on behalf of Del Monte and we hope that it is of interest for you.

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less salt and less mozarella but loved the flavor

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Next time, I would use half the amount of mozzarella and twice the amount of chopped sun-dried tomatoes. It came off as more of a "Pasta with Mozzarella" than "Pasta with Sun-Dried Tomatoes". The cheese was overwhelming, but the dish has alot of potential and good base flavor, so 4 stars.

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I make this almost every time I have company in the summertime. It's one of those dishes you can do way ahead of time. And taste good warm, room temp. or even right from the fridge. Only thing, I would just add a tiny bit more olive oil, and even more olives. Or just remove about 1/2 cup of the pasta, because I prefer it more moist. I've bought those giant size jars of the sun-dried tomatoes and the olives to last me the entire summer. That's how much I make this and love it.

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I made this pasta and I couldn't wait to dig in, right from the bowl!!! I did chill it, and had it for lunch the next day at work, and everyone wanted a bite! The flavors all are wonderful together and get better the next day.
As for the salt content that was posted previously, you can always omit free salt in your recipe, since there is plenty from the olives and other ingredients. I do not have a salt restricted diet so I always add salt in recipes that call for it, it does enhance the dish.
It's great to have a meatless meal once a week with recipes like this!!!