Musings: Pasta with Sun-Dried Tomatoes

Now that we’ve all (hopefully) recovered from Independence Day, it’s time for the next challenge: Pasta with Sun-Dried Tomatoes! Questions? Substitutions? What’d you think of this one? The posting day is Thursday, July 9.

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11 Responses

  1. Wow, the sun-dried tomato taste really comes through in this one! We added some chopped grilled chicken and pepperoni strips to the leftovers. Will definitely make this again.

  2. This was yummy! I skipped the olives and think I might add a little more fresh tomato next time, becuse I like the extra moisture. It is possible that I didn’t add enough to begin with but I used a huge tomato and wasn’t sure how much it weighed.

  3. I used homemade oven-roasted tomatoes as opposed to sun-dried and omitted capers.

  4. Couldn’t find oil-packed tomatoes, so I am substituting with rehydrated dry pack. I’m sure it will come out fine!

  5. This was fabulous! I loved the dressing. I will make that again to serve over simple greens. I added extra garlic which my family loves.
    The next time we make it I think I amy add some artichoke hearts and maybe some sliced roasted chicken.
    It was delicious. A keeper!

  6. Can’t get enough of the kalamata olives and capers! I added asparagus and used feta instead of mozzarella. Great recommendation of adding roasted chicken into the salad. Will try next time.

  7. I want more pasta! This was so good… I agree with Kelly it would be even better with some chicken tossed in…

  8. I love the idea of adding the roasted chicken next time, so it can be a one-stop meal for a light lunch or supper, so I’d probably do that next time. I used cherub tomatoes, regular sweet black olives, and mini fisili instead of the regular size. It was excellent. I would probably slice my mozzarella a little bit larger next time. I may add a little bit more dressing next time. I used olive oil that I had just brought back from Italy, so this was a perfect recipe to try it on.

  9. I would like chicken….I also think I would make it with cheddar instead of fresh mozz if that’s what I had….for me it was the dressing that was so good, and the dressing had mostly pantry/fridge staples. Fresh mozz doesn’t last long in my house. 🙂

  10. I loved this recipe. Omitted the mozzarella the second time I made it and the flavors were much more alive without it. Used whole wheat bow tie pasta and extra garlic (we love garlic). Next time I will add artichoke hearts and pepperoni to see how that is. Wonderful dressing for this salad, loved the capers and olives.

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