Rotini with Sun-dried Tomatoes & Basil

Total Time
15mins
Prep 5 mins
Cook 10 mins

With a "no-cook" sauce, this is a perfect week night dish for the chef who also works outside of the home! Just toss a salad while the pasta is cooking.

Ingredients Nutrition

Directions

  1. Cook pasta in a large pot of boiling salted water until tender but firm, 8- 10 minutes or according to package directions.
  2. Drain well, reserving 1/2 cup of the cooking liquid.
  3. Return pasta to pot.
  4. Add remaining ingredients including reserved liquid& toss to coat.
  5. Serve immediately as pasta waits for nobody!

Reviews

(7)
Most Helpful

We really enjoyed this tasty, fresh, easy to prepare pasta salad. I followed all directions and ingredients as posted, with the exception that I used a blend of romano and parmesan cheese (as I was running out of parm). I ended up serving the pasta salad as a cold salad. However, having tried some of it warm before I placed it in the fridge, I would definitely say that warm is the way to go and that it may have lost something once served cold (though it was still good). Thanks for a nice lunch that everyone enjoyed.

Dr. Jenny August 04, 2009

This recipe was pretty tasty. I didn't have any parlsey and I omitted the parm (vegan) and it was still very good. I could definitely imagine olives in it and even served cold as a pasta salad.

Carryberry March 07, 2008

This recipe was so easy and so good! I added chickpeas for protien (I am a vegetarian) and some black olives. I didn't have the tomatoes packed in oil so i used the dried kind. My whole family loved it! We will be eating this dish often.

julielenore August 25, 2006

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