Tangy Sundried-Tomato Pasta – {Guest Post}

You know when you make something that you just can’t stop eating? Well for me, this is the recipe! It’s a pasta salad with a zing to it that I love! Today, we served it at my cousin’s bridal shower and it was definitely a hit. It can be served hot or cold and lasts for a few days in the fridge (although it’s best served fresh).

Ingredients:
Sauce:
3 Tbsp Dijon mustard
4 cloves garlic, minced
1 Tbsp fennel seeds
1-1/2 cups sundried tomatoes plus oil
2 Tbsp lemon juice
salt and pepper

Bowtie or other pasta
2 Tbsp each fresh parsley and basil, chopped
mushrooms, sauteed
goat cheese
Parmesan

Directions:
1) Boil noodles according to package directions. Coat with olive oil to keep from sticking together.
2) Mix together all ingredients for sauce in a food processor (don’t leave out the fennel seeds – that’s what gives it the tangy taste)
3) Saute mushrooms
4) Mix pasta with sauce, mushrooms, goats cheese
5) Garnish with parmesan, fresh basil and fresh parsley

~ Recipe submitted by Erin Grunstein of “Erin’s Kosher Cooking Adventures”

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