Sun Dried Tomato Penne Pasta Salad With Goat Cheese
This vibrant Sundried Tomato Penne pasta salad with fresh flavours straight from the Mediterranean is perfect for picnics, potlucks, lunch box or a light summer lunch or supper.
Servings Prep Time
2servings 15minutes
Cook Time
Servings Prep Time
2servings 15minutes
Cook Time
  • Tomato PestoFor the Sundried
  • tomatoesxbd cup sundried , chopped
  • Pine nuts2 tablespoon (or walnuts)
  • Basil10- 12 Italian leaves
  • 2 – 3pods garlic
  • Sea saltto taste
  • black pepperxbd teaspoon powder
  • 4 – 5tablespoons Extra virgin Olive oil(if using store bought Sundried tomatoes in oil, use the leftover oil)
  • For the salad
  • 1cup whole wheat pastaPenne (or any other )
  • Tomato pesto4-5 tablespoon Sundried
  • 2teaspoons Balsamic vinegar(optional)
  • Extra virgin Olive oil2-3 tablespoon
  • black pepperxbd teaspoon , crushed
  • Saltto taste
  • cherry tomatoes10-12 , cut in half
  • spinach10-12 baby leaves
  • black olives8-10 , cut in half (or use kalamata olives)
  • Goat cheese50-60 grams u2019s (or as required)
  • 2 – 3teaspoons salted saltcapers,rinsed and drained to remove excess
  • Basil tomatoes pine nutsFresh Italian leaves, bits of sundried and for garnishing
  1. Make the Sundried Tomato pesto first: Blend all the ingredients under Sundried Tomato pesto in a food processor to a coarse paste. Adjust the quantity of olive oil, if required.
  2. Cook the pasta as per instructions on the packet. Rinse under cold water and drain.
  3. In a small bowl mix together the pesto, balsamic vinegar, olive oil, black pepper and salt (check the salt amount as the pesto already will have salt)
  4. In a salad bowl, toss together the pasta, sundried tomato dressing,cherry tomatoes, spinach leaves, olives, capers and goatu2019s cheese.
  5. Garnish with basil leaves,sundried tomato bits and pinenuts .
  6. You can either serve it right away or chill for 30-45 minutes and then serve.