Sun Dried Tomato Basil Pasta Salad

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Colorful and delicious pasta salads are ideal for so many occasions, and one that's this easy to put together is perfect for any event.

12-ounce box tri-colored Rotini pasta
6 sun-dried tomatoes packed in oil, thinly diced
3/4 cup Follow Your Heart Pesto Vegenaise
1 1/4 cup non-dairy milk
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 to 10 fresh basil leaves, chiffonade

Bring a large pot of heavily salted water to a boil. Add the pasta and cook until the noodles are al dente. About 7 to 8 minutes.

Pour the pasta into a strainer and rinse with cold water to cool it down instantly and stop the cooking process.

Transfer the pasta to a large bowl.

Whisk together the Vegenaise, non-dairy milk, minced garlic, salt, and pepper in a small bowl. The dressing will be very thin, and that's exactly how you want it.

Pour the dressing over the pasta, add sun-dried tomatoes and fresh basil.

Fold together gently until everything is well combined.

Enjoy immediately.

Refrigerate any leftovers.