Savour every delish bite of this pasta salad that’s pasta-tively packed with sun-dried tomato goodness! Made with our Oat Zero Sugar Original M*lk it’s a plant-licious delight with a taste of summer in every bite. Fresh, flavourful, and tomato-tally satisfying!
Serves: 4-6
Prep: 15 mins
Total Time: 20 mins
Ingredients:
- 8 oz red lentil rotini
- 1 1/2 cups cherry tomatoes, halved
- 3/4 cup Kalamata olives, pitted and chopped
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup red onion, diced
- 1/2 cup fresh basil, chopped
SUN-DRIED TOMATO DRESSING
- 1/2 cup Earth’s Own Oat Zero Sugar Original M*lk
- 1/3 cup sun-dried tomatoes, in oil
- 1/2 cup plain dairy-free yogurt
- 1 tbsp balsamic vinegar
- 2 garlic cloves
- 1 tsp dried oregano
- 1/2 tsp salt
Directions:
- Cook the red lentil pasta according to package instructions until al dente. Drain and rinse under cold water to cool down. Set aside.
- Prep the following and set aside, cherry tomatoes, black olives, sun-dried tomatoes, red onion, and fresh basil leaves.
- In a blender or food processor, combine Earth’s Own Oat Zero Sugar Original M*lk, sun-dried tomatoes, yogurt, olive oil, balsamic vinegar, garlic, dried oregano and salt. Blend until smooth and creamy.
- Add the cooked pasta to a large salad bowl and toss in all the vegetables and herbs. Pour the sun-dried tomato dressing over the salad and toss gently to coat everything.
- Refrigerate the pasta salad for at least 30 minutes to allow flavours to meld together.
