Best Sundried Tomato Pasta Salad Recipes

Sundried Tomato, Corn and Bacon Pasta Salad image

Provided by deeleebee

Time 35m

Yield 6 serving(s)

Number Of Ingredients 6

6 slices bacon
1 lb gemelli pasta (corkscrew Pasta)
3 ears corn
1 (8 ounce) jar sun-dried tomatoes, Packed In Oil
1 garlic clove, Crushed And Minced
3 tablespoons parmesan cheese, grated

Steps:

Place bacon strips on a large skillet, place the skillet on the stovetop, and then turn the heat on medium-high. Cook the bacon until it starts to crisp up and then flip to cook the other side. Remove the bacon and place it on a paper towel-lined plate. Break the bacon into bite-sized pieces once it cools slightly.
When the bacon is about half-cooked, start boiling water in a medium-large pot. Once the water comes to a boil, add your pasta and cook until it is just al dente (8-10 minutes for dry pasta).
While the bacon cooks and the water boils, cut the corn off the cob and prepare the sun-dried tomato sauce. Roughly chop the sun-dried tomatoes, then add the tomatoes and the oil from the jar to the bowl of a food processor. Add the garlic and parmesan cheese and then process the ingredients until the tomatoes are finely chopped.
After the bacon has cooked, add the corn to the bacon grease (you can drain some of the oil) and cook for about 3-4 minutes, just enough to lightly cook the corn.
When the pasta has finished cooking, drain it, then add it to the skillet with the corn. Add the bacon and the sun-dried tomato sauce and stir well to coat the pasta with sauce. Finally, add some diced fresh mozzerella and fresh basil.

Nutrition Facts : Calories 485.1, Fat 7.5, SaturatedFat 2.1, Cholesterol 7.6, Sodium 908.2, Carbohydrate 90.7, Fiber 8.5, Sugar 19.1, Protein 19.2

SUNDRIED TOMATO PASTA SALAD image

Yield 1 large bowl

Number Of Ingredients 8

8 oz sun dried tomatoes, juliene cut packed in oil.
1 lb pasta of your choice.
2 cloves garlic finely chopped
3 TBS shallots finely chopped
1 TBS butter
1 TBS cream sherry
1 TBS sugar
Salt & pepper

Steps:

Turn the heat on under the pasta pot full of water. When boiling cook the pasta, drain and rinse briefly under cold water to keep from sticking together. Let come to room temperature. Drain tomatoes reserving the oil from the jar. In a saute pan add ½ of the oil, butter, garlic & shallots. Cook over a medium heat until shallots and garlic soften, do not let the garlic burn. Just before removing from the heat add the cream sherry, stir and put aside to cool. Mix pasta and tomato mixture together, add sugar, salt & pepper to taste. Let stand at room temperature until ready to serve.