Pasta Salad with Pine Nuts
Juicy tomatoes, briny olives and nutty pine nuts are the perfect compliment to whole wheat pasta in this bright and fresh pasta salad.
Servings 8
Calories 328kcal
Ingredients
- 1 lb whole wheat pasta (such as rotini, penne, etc.)
- 1 cup cherry tomatoes sliced in half
- ½ cup kalamata olives pitted and minced
- ½ cup red onion minced
- ¼ cup sun-dried tomatoes minced
- 1 cup fresh herbs (ie parsley, basil, dill, chives, etc) - minced
- ½ cup pine nuts toasted
- ¼ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook pasta in salty water until al dente - usually about one minute less than the package suggests - and set aside.
- In a large bowl, toss together cherry tomatoes, kalamata olives, red onion, sun-dried tomatoes, fresh herbs and toasted pine nuts.
- Add reserved pasta to the bowl and drizzle with olive oil, balsamic, salt and pepper. Toss well, check for seasoning and adjust accordingly.
Notes
There's no need to reconstitute the sun-dried tomatoes because they will plump up when they absorb the vinaigrette. Oil-packed work too. To toast pine nuts, bake at 350 for 5 minutes on a baking sheet.
Nutrition
Calories: 328kcal | Carbohydrates: 49.3g | Protein: 8.9g | Fat: 14.2g | Saturated Fat: 0.9g | Polyunsaturated Fat: 13.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 282mg | Fiber: 7.9g | Sugar: 3.9g