Pasta salad with creamy sundried tomato & red cabbage sauce
Every day, I reserve an hour or two of my time to answer all your emails, Facebook messages, and comments. I write down all your questions and suggestions in a notebook and I sometimes use it for inspiration.
A young woman recently messaged me saying that there is no microwave where her husband works and that she is out of cold lunch recipe ideas. Another woman wrote that she was sick of mayonnaise-based pasta salad, and one man once told me he didn’t know what to do with the sundried tomatoes he bought by mistake.
Here’s a recipe that I hope will help those three people. My family loves it. My best friend is devouring a bowl right before my eyes and Alex won’t stop saying how delicious it smells in here. What happiness!
- ServesServes 4–6
- Prep time15 min
- Cook time20 min
- FreezingFreezes well
- 18 oz jumbo shell pasta
Replacement optionsor other pasta of your choice
- 10 cherry tomatoes, halved
- Salt and pepper
- Dash of olive oil
- Juice of 1 lime
- 2 green onions, chopped
- 1 cup red cabbage, finely chopped
- 1/2 cup feta cheese, cut into cubes
For the sauce
- 1/2 cup sundried tomatoes in oil, drained
- 1 clove garlic
- 2 teaspoons mayonnaise
Replacement optionsI like to use Japanese mayonnaise
- 1 teaspoon brown sugar
- 1/2 cup plain Greek yogurt
- 1/4 cup grapeseed oil
Replacement optionsor other vegetable oil
- Preheat the oven to 350˚F.
- Cook the pasta according to the package directions. Rinse with cold water, drain, and set aside.
- Spread the cherry tomato halves face up on a baking sheet. Season, drizzle with olive oil, and bake for 20 minutes.
- Pour all the sauce ingredients into a food processor and process for 1–2 minutes or until texture is smooth. Season well and pour into a large salad bowl.
- Add the lime juice, green onions, red cabbage, feta, cherry tomatoes, and pasta. Mix well, adjust the seasoning if necessary, and serve.
Tips & tricks
You can eat it hot or cold, as you wish!