Wednesday, July 1, 2009

Sun Dried Tomato Pasta Salad


1 lb penne rigate pasta (I used whole grain)
1 16oz bottle Sun Dried Tomato Vinaigrette Salad Dressing (Kraft)
3.5 oz package Sun Dried Tomatoes, julienne cut
2 crowns broccoli
4 oz sliced salami or pepperoni
1 large onion, finely diced
1/4 cup balsamic vinegar
salt and pepper
3 Tbs Olive oil


Pre-heat a large skillet over medium heat with 1 Tbs olive oil. Finely chop the onion and add to the pan. Season with salt and pepper. Saute until lightly browned, about 5 minutes. Lower heat to medium-low and continue to cook until caramelized, about 20 minutes. Once onions are caramelized, pour in the balsamic vinegar. Allow the vinegar to reduce down so that it is a thick glaze on the onions.

While the onions are cooking, pre-heat your oven to 400 degrees. Wash and trim the broccoli crowns into small florets. Toss them with 2 Tbs olive oil, salt and pepper. Spread them out on a sheet pan, making sure they touch as little as possible. Roast for about 10 minutes, until slightly browned. Remove from oven.

While the broccoli is roasting, fill a large pot with water and set over high heat. Once water is boiling, salt it and drop the pasta. Cook pasta according to package directions. Do not over cook.

While the broccoli, onions and pasta are cooking, prepare the rest of the salad. Empty the bottle of salad dressing into a large mixing bowl. Add the sun dried tomatoes to the bowl (if you can't find pre-cut julienne ones, thinly slice them). Thinly slice the salami and add it to the bowl as well.

When the pasta is done, drain it and add it to the bowl. Toss well - the pasta should be evenly coated with the dressing. When the broccoli and onions are done, add them as well. Toss all the ingredients together. Chill at least 2 hours before serving (I make it in the morning for dinner that evening)

Serves 6 as an entree, 12 as a side dish

To see what I spent on this recipe, visit my other blog here.

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