Sun-dried tomatoes are one of my absolute favorite vegetables! They still count as a vegetable (or are they a fruit?), even though they’ve been in the sun right? Like raisins. Raisins are fruit, too?…okay. I digress. Whatever they are categorized as – they are delicious. I especially love them in pastas, but where it’s so hot – I really don’t want to be serving up warm dishes in the middle of a scorching day. I love our mom’s traditional pasta salad that’s served cold, so I changed up a few ingredients and this delicious pasta was born. I brought it to our last family barbecue (right before Elyse had her baby and Kristen moved to Indiana) and it was a hit.
Related Recipe: Sun Dried Tomato Fettuccini
Sun-Dried Tomato Pasta Salad Recipe
This sun-dried tomato pasta salad is the perfect dish for any get-together this summer.
Serving people
Ingredients
- 16 ounce Vermicelli pasta, cooked, drained, and cooled
- 2-3 boneless, skinless chicken breasts, cooked and cubed
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 green pepper, diced
- ½ red onion, diced
- 16 ounces feta cheese, crumbled
- 8½ ounces sun-dried tomatoes in oil, drained and diced
- 16 ounces Greek Vinaigrette Dressing, (I used Wishbone - not sponsored, just truth!)
Instructions
- Combine all ingredients in a large mixing bowl until they are evenly distributed. Cover and refrigerate for at least 2 hours before serving (this lets the flavors soak in a little bit!).
Nutrition
Calories: 603 kcal · Carbohydrates: 67 g · Protein: 18 g · Fat: 29 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 69 mg · Sodium: 1413 mg · Potassium: 775 mg · Fiber: 3 g · Sugar: 10 g · Vitamin A: 1206 IU · Vitamin C: 90 mg · Calcium: 318 mg · Iron: 2 mg
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