Ingredients
Scale
- 500 g Pasta (fusilli, cavatappi, or casarecce)
- 50 g Pine nuts
- 45 ml Sherry vinegar
- 15 ml Lemon juice
- 5 g Lemon zest
- 5 ml Soy sauce
- 5 g Tomato paste
- 2 cloves Garlic (grated or finely minced)
- 60 ml Oil from the sun dried tomatoes
- 75 g Sun dried tomatoes (roughly chopped)
- 1/2 Red onion (thinly sliced)
- 30 g Parmesan cheese (shaved into strips)
- 20 g Basil (roughly chopped)
- 10 g Flat-leaf parsley (roughly chopped)
Instructions
- Begin by cooking the pasta according to the package instructions. Once done, drain the pasta and set it aside to cool slightly.
- Preheat your oven to 180°C (350°F). Spread the pine nuts on a baking sheet and toast them in the oven for five minutes, or until they become golden and fragrant.
- While the pine nuts are toasting, grab a large bowl and whisk together the sherry vinegar, lemon juice, lemon zest, soy sauce, tomato paste, Dijon mustard, and minced garlic.
- Slowly stream the oil from the sun dried tomatoes into the bowl while whisking to create a smooth emulsion.
- Add the cooked pasta and the toasted pine nuts to the bowl. Toss in the chopped sun dried tomatoes, sliced red onion, shaved Parmesan cheese, and the chopped herbs (basil and parsley).
- Season the mixture with black pepper to taste and toss everything gently to ensure it’s well combined.
- Serve the salad immediately for a fresh experience or chill it in the refrigerator for later.
Notes
For best results, use fresh ingredients and avoid overcooking the pasta. You can customize the dressing to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg