This recipe also has red wine vinegar. I looked up on SunniPath if it was permissable to use vinegars that are alcohol based and it was okay. I had bought the red wine vinegar but I was still feeling nervous about using something that had the word 'wine' in it. So I looked it up again to ease my conscious.
This recipe was good hot or cold and I'm definitely going to make it again. I used my immersion blender to blend all the ingredients which wasn't a very good idea because there wasn't a lot of space. A blender would be a better way to go but I hate using the blender. It's too noisy and would wake a napping 1 year old baby so I avoid using it.
Sundried Tomato Pasta Salad
Adapted from The Pioneer Woman
Note: Please verify your red wine vinegar is Halal prior to using. Some manufacturers add wine after the vinegar is made making them Haram. Refer to this post on My Halal Kitchen for more details regarding alcohol based vinegars.
1 jar of Sundried Tomatoes, packed in oil (7 oz)
4 cloves of garlic
3 tbsp red wine vinegar
1/2 cup extra-virgin olive oil
salt and pepper to taste
16 oz of pasta (I used Farro fusilli)
1 jar of olives (I passed on these)
1 pint ripe cherry tomatoes, cut in half (next time I'm gonna pass on these too)
10-15 basil leaves, chopped or jullienned
1/8 cup parmesan cheese
In a blender combine all ingredients except the oil, until the tomatoes are chopped. Continue blending and drizzle in the oil until combined.
Cook pasta according to package directions. Drain and rinse with cold water until no longer hot. Add desired amount of dressing (I used half). Add remaining ingredients and toss to combine.