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).

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

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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