Cold Sundried Tomatoes Peas & Cheese Italian Pasta Salad

Pasta Salad With Peas and Cheese

This is something I whipped up when my usual Friday food shopping was foregone so that a day trip with girlfriends to Atlantic City could be enjoyed instead. And enjoyed it was!

Unfortunately my Saturday once-a-week cooking waits for no man or beast. Faced with nothing more than what I had on hand in my ‘fridge, freezer, and pantry this is what I came up with.

Just like our Pasta Salad with Pepperoni and Cheese, it is nothing more than pasta, homemade salad dressing, and some mix-ins. As such it is easy to customize it to suit your mood, your budget, or simply your family’s taste preferences.

Ingredients:

2 lb elbow style whole wheat pasta

1 1/2 cup extra virgin olive oil
1 1/2 cup red wine vinegar
3 T garlic powder
1 T dried parsley
2 tsp rosemary, ground in mortar & pestle
2 tsp salt
1 tsp pepper
1/4 tsp crushed red pepper
1/4 tsp basil

15 dry-pack sundried tomatoes, rehydrated in hot water and snipped into small bits
2 onions, chopped and sauteed

1/3 lb. asiago cheese, cut into thin matchsticks
1 lb frozen peas
2 T grated romano cheese

Directions:

Boil pasta according to directions, until al dente. Drain in a colander and run under cold water to remove excess starch until cool. Set aside in a large mixing bowl.

In a smaller bowl, add oil, vinegar, and seasonings. Whisk until it begins to emulsify. Add onions and sun-dried tomatoes. Mix well and pour over pasta.

Add peas and cheeses. Mix well.

Set in ‘fridge to get nice and cold and to allow flavors to meld for at least 2 hours (mixing well every half-hour) before serving.

Serving:

Excellent as a side dish or even as a light nosh.

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