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Sundried Tomato Pasta Salad

Servings: 4-6
Prep: 15 mins
Total Time: 20 mins

Made with Made with our Oat Zero Sugar Original M*lk

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!

Made with Made with our Oat Zero Sugar Original M*lk

oat zero sugar milk, oat milk no sugar

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

  1. Cook the red lentil pasta according to package instructions until al dente. Drain and rinse under cold water to cool down. Set aside.
  2. Prep the following and set aside, cherry tomatoes, black olives, sun-dried tomatoes, red onion, and fresh basil leaves.
  3. 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.
  4. 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.
  5. Refrigerate the pasta salad for at least 30 minutes to allow flavours to meld together.
PRINT RECIPE

Earth's Own Sundried Tomato Pasta Salad

Servings: 4-6
Prep: 15 mins
Total Time: 20 mins

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!

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

  1. Cook the red lentil pasta according to package instructions until al dente. Drain and rinse under cold water to cool down. Set aside.
  2. Prep the following and set aside, cherry tomatoes, black olives, sun-dried tomatoes, red onion, and fresh basil leaves.
  3. 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.
  4. 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.
  5. Refrigerate the pasta salad for at least 30 minutes to allow flavours to meld together.

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