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Pasta with Sun-Dried Tomatoes Recipe

Pasta with Sun-Dried Tomatoes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (159)

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Average Rating:

Total Reviews: 159

Showing 51-60 of 159

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  • on October 23, 2009

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    I have made this recipe many times now using Penne pasta, it has been a huge hit in my home, warm or cold. Thank you, Ina for an amazing gourmet pasta dish!

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  • on October 13, 2009

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    Lets not get hung up on the government salt recommendation. Elderly folks like me simply take a pill to keep B. P. low and enjoy our meals. Your recipies are great and make use of my garden produce

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  • on August 22, 2009

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    I love Ina's recipes and this one is no exception. I like to serve it warm or room temperature, because you can really taste the sweetness of the sun dried tomato dressing. This is always a bit hit at my house, and the kids love it.
    Go Ina!

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  • on July 28, 2009

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    I'm so glad that I read the comments on this recipe. I had made 1/2 pound of pasta and after reading the comments I quickly cooked up another 1/2 pound. This would have been weird tasting if I hadn't made it with a full pound of pasta. Thank you!!

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  • on July 25, 2009

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    I loved making this recipe. I used tortellini instead of fusilli, only because that is what I had on hand. Because the tortellini was filled with cheese, I omitted the fresh mozz. I added peas for color. My pasta salad critics gave it an A.

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  • on July 02, 2009

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    I wish that Ms. Garten would cut down on the amount of salt in her recipes. American adults are supposed to consume 2500 milligrams of sodium a day, maxiumum. That's the amount in 1 teaspoon of salt. If this recipe really feeds six people, each serving has about 1200 to 1400 milligrams of sodium, at least half of a day's total amount! The olives are salty, the pasta is cooked in salted water, the Parmesan cheese is full of sodium, sun dried tomatoes can be very salty, and adding 2 teaspoons of salt to the dressing is just TOO MUCH.

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  • on June 29, 2009

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    I am not a pasta salad person, but I was asked to bring one and decided this would be a good choice. Doubled the recipe and everything turned out pretty good. This was really tasty the dressing went very well with this and I finally saved up for a food processor and that made this job soooo much easier!
    Overall a good dish and very beautiful. Thank you Ina!

    I used Kosher Salt and it didn't seem too salty for my taste, perhaps those posting this below did in fact use table salt.

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  • on June 19, 2009

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    After reading the reviews on the site for many of Ina's recipes which folks complain are too salty, it occurs to me that they may not be using kosher salt, which most chefs do. Regular table salt is not the same amount, measure for measure, and that would account for the overly salty outcome. Just wondered. I've also noticed over time that the Food Network makes more than a few mistakes in transcribing recipes, which is why it helps to have seen the show. Here, for example, someone commented that Ina actually used 1 pound of pasta on the show, but the recipe calls for only 1/2 pound of fusilli. FN forgot to include the other 1/2 pound of bow ties.

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  • on June 08, 2009

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    Absolutely perfect, as are ALL of Ina's recipes!

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  • on May 19, 2009

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    I made this pasta salad for Mother's Day last week and it was wonderful! It had a lot of flavor and it was even better the next day! I used 1lb of pasta (instead of 1/2 and I also added a few extra sun-dried tomatoes to the dressing mixture and salad. I used 1lb of fresh motz cheese, per the recipe, but I didn't think it added that much flavor and it was pretty expensive. I think I am going to omit the fresh motz next time and just add extra parmesan cheese. Definitely try this recipe - it's very easy and oh so good! Thanks Ina!

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